Stocks & Sauces

Green peppercorn sauce

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This an ideal accompaniment to a sirloin steak or in a jug alongside a sharing steak. It also pairs beautifully with veal and pork chops, especially if some fresh tarragon is added at the end.

Source a jar or tin of green peppercorns in brine — any unused peppercorns will keep for some time in the fridge when stored in the brine.

I invariably add more peppercorns to my sauce and make a little extra which is a treat the next day reheated and served with some Cumberland sausages and mashed potatoes.

Sliced medium-rare steak covered in green peppercorn sauce.

Serves 4

Ingredients

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Directions

  1. Melt the butter in a pan and add the shallots, garlic and green peppercorns and cook over a gentle heat for a good five minutes, or until the shallots have softened.
  2. Add the brandy and flambe it if you wish or otherwise count to ten and add the chicken stock.
  3. Bring to a boil and reduce by half.
  4. Then add the cream and bring to a simmer and cook for five minutes.
  5. The sauce will have thickened a little and turned to a delicate café au lait tan.
  6. Check the seasoning and keep to one side until needed.

Henry grew up watching his father run Le Grandgousier restaurant in Brighton, and saw him establish Harris Vintners selling digestifs and apéritifs across the south of England. Henry was captivated by the essence of French food, the type of cooking that makes people smile and restores them; and although his career has been diverse, wholesome and heartwarming cooking has remained his true passion. The accolades and recognition Henry has received for his cookery and restaurant management over the years have led to countless opportunities in retail food, consultancy, lecturing, food writing, print features, and media appearances. In 2002 Henry opened Racine, and created a London institution serving the food of Paris, Provence and the South West. The demand for sensational French cookery and top notch customer service has remained strong, and resulted in Henry’s recent launch of Bouchon Racine much to the delight of the London food scene. Bon appétit.