Peppered sauce in restaurant's

Question

how do you make the peppered sauce that they serve in restaurant's

Answer 1

fine chopped onions or shallot cook slowly without coloration in pan with vegetable oil or butter.add green pepper corn or craked black pepper.add veal jus(beef stock,cube)not too much just to give a meaty flavour and to darked the sauce.add double cream or whipp cream  keep on slow heat to reduce.check seasoning to taste.serve.

Answer 2

Try crushing some black peppercorns, mix with juices from the steak, cream/milk and a little sugar. Reduce slightly for a few mins and you got peppercorn sauce.

Answer 3

You open the lid on an anonymous plastic jar, spoon out some equally anonymous powder, the colour of which doesn't exist in nature ... :-)

Answer 4

try one of these :)

Roasted Garlic Peppercorn Sauce

INGREDIENTS:

1 whole head garlic

1 teaspoon olive oil

2 tablespoons butter

1 1/2 tablespoons all-purpose

flour 1 1/2 cups milk

1/2 teaspoon salt

1 tablespoon ground mixed

peppercorns

1 pinch ground nutmeg

DIRECTIONS:

1. Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.

2. Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.

Merlot-Peppercorn Steak Sauce

INGREDIENTS:

1 tablespoon butter

4 mushrooms, sliced

1 clove garlic, minced

2 tablespoons whole black

peppercorns 1/4 cup Merlot wine

1 tablespoon balsamic vinegar

3 tablespoons Worcestershire

sauce

1/2 teaspoon minced fresh

rosemary

DIRECTIONS:

1. Melt butter in a saucepan over medium heat. Stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. Pour in the wine, balsamic, and Worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. Stir in the rosemary and cook for 1 to 2 minutes until fragrant.

Answer 5

i like to put some crushed peppercorn on a plate then press both sides of my steak into this to make a papper crusted steak. cook your steak to your liking in a frying pan. when you remove the steak from the pan there should be a peppery juice left from the steak. add some double cream to this and reheat. it will be even nices than the sauce you get from the restaurant. if you want to add an extra kick add a dash of brandy and light it on fire. looks impressive when you do it and tastes delicious.