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Whisky peppercorn sauce

Whisky peppercorn sauce

By Nikolai Volkov
10’ Prep time
20’ Cook time
30’ Total time
275 Calories
4 Serving

Summary

Two classics, combined! this really is the best of both worlds: creamy and boozy from the whisky, with an added hum of heat thanks to the peppercorns.
Nikolai Volkov 0 Followers

Step by Step

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Step 1

Roughly crush the black and white peppercorns using a pestle and mortar. Melt the butter in a frying pan over a medium heat, then add the crushed peppercorns, the shallots and bay leaf. Cook until the shallots have softened but not coloured (about 5 minutes), then stir in the garlic and cook for a minute or so, stirring frequently.
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Step 2

Pour over the whisky and let it bubble down until reduced by ½. Add the Worcestershire sauce and stock, then reduce by ½ again. Remove the sauce from the heat and stir in the cream; season and drizzle over steak while warm.

Ingredient

  • Black peppercorns
    Black peppercorns
    1.5 tsp
  • Double cream
    Double cream
    100 mls
  • Unsalted butter
    Unsalted butter
    25 grams
  • Garlic
    Garlic
    2 clove/s
  • Shallots
    Shallots
    2
  • Bay leaf
    Bay leaf
    1
  • Worcestershire sauce
    Worcestershire sauce
    0.25 tsp
  • Fresh beef stock
    Fresh beef stock
    200 mls
  • White peppercorns
    White peppercorns
    1.5 tsp
  • Whisky
    Whisky
    150 mls
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