Description
A creamy and flavorful peppercorn sauce that elevates steak, chicken, or pasta dishes.
Ingredients
Scale
- 1 tablespoon butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon black peppercorns, crushed
- 1/4 cup apple juice (optional)
- 1 cup beef or chicken broth
- 1 cup heavy cream
- Salt to taste
- Fresh parsley, chopped for garnish
Instructions
- In a medium saucepan, melt the butter over medium heat.
- Add the chopped shallot and minced garlic; sauté until soft and translucent, about 2-3 minutes.
- Stir in the crushed peppercorns. If using apple juice, add it now and let it simmer for 1-2 minutes to infuse flavors.
- Pour in the beef or chicken broth and bring to a simmer.
- Reduce heat and slowly stir in the heavy cream. Simmer gently for 5-7 minutes until thickened to your liking.
- Season with salt to taste.
- Serve hot over steak, chicken, or pasta, garnished with fresh parsley.
Notes
For a dairy-free option, substitute heavy cream with coconut cream or a dairy-free cream alternative. To thicken, simmer longer; to thin, add more broth or cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Keywords: peppercorn, sauce, steak, chicken, pasta, creamy, easy recipe
