Chili Pepper Madness · by Mike Hultquist★ 4.8 (8)
Peppercorn Sauce Recipe
NUTRITION · PER SERVING20M COOK
CAL 11%·PRO 7%
CARBS 7G12% OF CAL
3G FIBER2G OTHER2G TOTAL SUGAR
FAT 17G70% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy sauce with whole peppercorns, shallots, and a touch of brandy. Classic steakhouse sauce meant to drizzle over seared meats.
condimentfrenchgluten free
View the full recipe on Chili Pepper Madness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons mixed peppercorns ((use black peppercorns for more pungency))
- 3 tablespoons butter
- 1 tablespoon vegetable oil (or use the drippings from your pan-seared steak)
- 1 shallot (minced)
- Salt to taste
- 1/4 cup brandy or cognac (use extra beef stock as a non-alcoholic substitute)
- 3/4 cup beef stock
- 1/3 cup heavy cream
At a glance
PER SERVING · TIME 20M
CAL 11%·PRO 7%
CARBS 7G12% OF CAL
3G FIBER2G OTHER2G TOTAL SUGAR
FAT 17G70% OF CAL
5G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 312mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 56mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 312MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.