I love love love pink peppercorns! Pink peppercorns are actually berries from a shrub known as Peruvian Peppertree. They are called peppercorns only because they resemble them in appearance and have a mild, peppery flavor. I love to make pink peppercorn sauces of many varieties. This recipe for a pink peppercorn sauce incorporates beef stock and heavy cream to be a great flavor enhancer for steak.
Cooking Something other than steak? Easy Peasy to adapt this sauce!
This is a simple, basic sauce that is easily adaptable to any protein. Grilling a chicken breast? Substitute chicken stock over beef stock. Need it to be lighter? Substitute milk for heavy cream and allow to simmer longer. Want to change it up? Sautee mushrooms and shallots until soft, then follow the remaining ingredients.
This recipe is the canvas, let your favorite flavors be your palate!
- 1 TBS olive oil
- 1 TBS minced shallots
- 1 TBS minced garlic
- 3 TBS pink peppercorns lightly cracked in a morter and pestle
- 1 TBS dijon mustard
- 1/4 tsp kosher salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 cup beef stock
- 1/4 cup heavy cream
- In a small saucepan over medium heat, add olive oil and shallots and cook for 3-4 minutes, or until they are softened. Add garlic and cook until golden and fragent. Add remaining ingredients and whisk. Bring to a boil, then reduce to a simmer for 8-10 minutes, or until reduced and thickened.