How To Make Peppercorn Sauce | Cookery School | Waitrose

[@ananciataodindo7044]

Came across this recipe today and it turned out really delicious 😋 my family were amazed my very first time cooking pepper sauce thank you for sharing ❤

[@Jonwisniewski04]

Made this for some friends (followed this video exactly), and it was outstanding. One of the best meals I ever made.

[@christophera3330]

Nice. I am sure your friends were appreciative of your effort.

[@jonisoma5726]

…..I need to learn this for myself….cause once you have had this you will never go back.

[@leonardmilcin7798]

I make my own stock, then reduce it by about 4 times, then freeze it in an ice cube tray. I have bags of various types of stock (fish, beef, chicken, etc.) and then just pop a cube or more whenever I need. It is fantastic to make any sauces because it is already reduced so you are not adding much liquid you would need to reduce. Which is super important when you want to cook your steaks and then make the sauce on the same pan while the steak is resting. Also it makes much more sense to make 10l of stock at a time like I do, reduce it it to about 2,5l and then use it for a long time whenever you want to make a sauce or risotto or something else that does not necessarily need a lot of stock or when the stock is an addition and not the main ingredient.

[@lorilittlewolf63]

Let ukpjpj

[@cocopufer5667]

nice! I appreciate you bringing the steak and chips vids together with the sauce now, cant wait too see the next one!

[@gt86_shrimp]

Will try this 😊 thanks for this high quality video! 🎉

[@roanmcintyre1798]

I haven’t had peppercorn sauce in a long time but was craving a London broil and this is the perfect sauce for that, thank you for the recipe

[@waitroseandpartners]

Glad you enjoyed the recipe! 😊 ^Angela

[@Dstonephoto]

Awesome video. Finally a cooking video which complements Jaime & Gordon. Solid production as well. Woo🎉

[@NotCrusty]

Pretty much followed this recipe except used olive oil and cracked better. Thank you so much for the method it was a hit.

[@waitroseandpartners]

Glad to hear you loved this, Sunset!. It's a go-to recipe, when you want your steak to be extra special, and really delicious!. 😋^Lynda.

[@meityburdett9737]

Wow Delicious Sauce, Just made it. Thank you so much🙏🙏❤️👍🏽Bon Appetite!

[@lyndseymc]

Looks great, but what the heck would you cook the shallots in sunflower oil when you could use butter???

[@michałstegrzyński8492]

Butter would burn. You add plenty of butter at the end. Btw this recepie is ass

[@CIRCLEOFTONE]

Steak and roast potatoes look great

[@kmoody22]

I made it almost exact (didn’t have brandy) but it is really good. I did add cornstarch to thicken

[@RayRay-sq1cr]

Great Video, I can't wait to try this. Thank you so much.

[@marchervais1269]

i made one last week. Almost this recipe except that i used cognac instead of brandy (i am french), i used green peppercorn instead of a black one that i softened in a glass of water in the microwave and as i was not patient enough to reduce the sauce (energy is expensive) i made a small roux (butter and flour) to thicken it. now that i have been looking your video, i think that maybe it might be a great improvement to add some juniper to the pepper. Nobody does it, but i will definitely trying it next time. I love your fries. didn't look how they are made yet regards

[@donniwonni1]

Hii the link to the recipe is not working. Would love to see the full recipe please 🥺

[@waitroseandpartners]

Hey, our website development team have recently removed and/or redirected several recipes that were old or those that hadn't been tested recently. Unfortunately that means this recipe is no longer available. I have attached a link below that will share some of our other delicious sauce recipes www.waitrose.com/ecom/recipes/search?searchTerm=+Peppercorn+Sauce+&searchType=recipes ^Danielle

[@trubz2096]

Awesome. Seen people use worcestershire sauce instead of Dijon and substitute alcohol with water. Also added crush peppercorns with whole peppercorns. Look at the thickness on her sauce. Thats how I want mines to look.

[@robstevens9667]

Great vid 👍 thank you 🙏

[@Tomoboy6789]

Thanks I needed this I now am eatingsome steak and chips with your peppercorn sauce

[@sumaiyashaikh7059]

Chefi can also use demi glacé instead of plain brown stock and a string of thyme will make this sauce more rich

[@dboots133]

thank you will give it a go this evening .

[@Eric-sy1xu]

Peppercorn sauce is Great, love it to bits, personally I don't find the experience of biting into a whole peppercorn to be Super pleasant so I would probably crack them in a pestle & mortar or something first. With that in mind should you treat cracked peppercorns much differently to the whole ones in the video?

[@Injectz]

cracked peppercorn would add too much of an intense pepper flavour to the sauce.

[@civilizeddiva]

Yes, I wondered if the sauce would be strained to pull out the peppercorns.

[@civilizeddiva]

Recently learned that green peppercorns are available in brine (they are soft). She did state one could use green peppercorns as an alternative. That’s probably why🤔

[@maggiedoor6093]

I strain my sauce at the end, as I don't want the peppercorns while eating. My favorite sauce.

[@AlanCMcLaughlin]

yes, pepper burns quite quickly so adding it this early in the cooking process is risky. The best method I’ve found for this sauce is to deglaze the pan you’ve cooked your meat in with the whisky, cook off the alcohol, then after a minute of that (noticing the alcohol smell disappearing) add your beef stock. High heat, reduce that down, mix well, then reduce to a simmer and add 125ml double cream and one/two tablespoons of black pepper (crushed) - let that reduce for a few more minutes on a simmer, avoiding a rolling boil, and serve. Quantities are quite different, as I think adding the amount of stock they have in the video would mean the actual pepper flavour would be completely lost - but it seems they have reduced it for quite some time, so: 1/3 cup whisky 2tbsp crushed black pepper (best done in mortar and pestle) 125ml double cream 185ml beef stock starting by frying onion/garlic can add some flavour, but the best way to achieve a rich flavour to the sauce is to deglaze the meat cooking pan with the whisky - as your meat rests. The total cooking time here is about 8 minutes.

[@maryann1153]

Made this last last was awesome. Could I make this ahead of time? Would this freeze well??

[@jimmysrandomness]

Can the brandy be replaced with wiskey?

[@waitroseandpartners]

Hi Jimmy, thanks for reaching out. Brandy is the classic recipe as recommended here. If you decide to try whisky, we'd love to know how it turns out. ^Annette 😊

[@kathymaxted9485]

Becka i love your videos

[@michaelparsons9888]

Nice presentation.

[@ellaally3983]

Noob question - new to cooking !! If we make the sauce in advance and reheat it, does that mean put it in the microwave or do we warm it over the stove? If the latter, how do you advise doing that e.g. heat strength, timing etc. Thanks!!

[@waitroseandpartners]

Hi there, thanks for your comment. It's best if it's done on a medium heat until it's the temperature you want to serve it at. ^Neil

[@ellaally3983]

@@waitroseandpartners Thank you so much for your response! Can't wait to make it for my boyfriend :)

[@keunjung5940]

That cooki g is also very good, healthy food, the idea is very good.

[@gammatt2513]

Why don't you crack the peppercorns even just a little bit? Are you supposed to eat the peppercorns or just put them aside?

[@felixbeutin8105]

Could you use whisky instead of brandy ?

[@waitroseandpartners]

Hi Felix, we'd recommend brandy for the recipe, but whisky can be used. As whisky has a stronger flavour, you might want to use less than the recipe calls for. ^Nicki

[@DiddlyPenguin]

That looks fantastic

[@davidasdasd4666]

Sunflower oil really?

[@muhammadnawar5672]

Can I add a tablespoon of flour or starch in order to thicken the sauce?

[@waitroseandpartners]

Yes, this sounds like a great idea to make this suit your specific taste. Enjoy ^Andrew

[@guitarcover4326]

Amazing, thank you! Personally, I’ve used premium meat: eventually I keep the cooked meat + vegetables and have them with some pasta/rice

[@allannicol199]

I have several half empty whisky bottles from my old Dad-would whisky work similar to brandy or is the taste too different?thanks

[@jamesmaybury7452]

Don’t try using the whisky in the sauce. I suggest that you fill a number of large glasses with the whisky and set them aside, make your sauce, invite some friends round and enjoy the meal. Afterwards sit together with your friends in front of an open fire and hand round the glasses. Share stories of funny and daft things you did many years before. It is very appropriate to use the traditional toast “here’s the us, whe’as like us, guy few, and they’re aa deed” this is suitably congenially and mildly amusing, this can most effectively be done by a different person taking each line and can almost guarantee at least a smile if not a laugh. Once you have eventually waved your friends goodnight and slipped into bed, you will look back on your wonderful sauce with much more warmth and affection than if you hadn’t included the whisky in the evening’s recipe. ( I will also be able to feel that I have helped humanity and avoided an offence to my heritage) Slange

[@oldvlognewtricks]

I’d be very happy with whisky in a sauce for steak. Very Scottish 🤤

[@philipatkinson7039]

@@jamesmaybury7452 brilliant 👏 👌 👍 🙌 can i come for the meal and whisky and the brilliant stories to be told 👍👍🥃🥃

[@jamesmaybury7452]

Philip Atkinson absolutely, it should be about old friends and new, otherwise there isn’t an excuse to tell the same old stories as everyone has heard them before. Anytime you are in the borders is Scotland, you would be welcome!

[@philipatkinson7039]

@@jamesmaybury7452 cheers pal and the next time ya down south Yorkshire ya welcome aswell 👍

[@royestrada777]

I've heard the type of beef stock you use makes a HUGE difference. I tried making this sauce based on another video using (I think it was Swanson with 500ml of sodium per cup). Since it had so much sodium I didn't bother adding salt to the sauce and it didn't come out good at all - came out very bland. Is buying the right beef stock very important? I live in San Francisco, California USA. I don't know how to cook but I very much want to make this sauce for my steak. I saw your beef stock you use in Amazon UK. Do recommend buying the same sauce you are using?

[@waitroseandpartners]

Thanks for reaching out, to make the perfect peppercorn sauce, I would recommend you follow the recipe instructions, a good quality beef stock will make a difference. ^Gina

[@royestrada777]

@@waitroseandpartners Thank you so much for responding Gina. I guess I'll buy the same beef stock that is used in the video, and I'll try my best to follow the exact recipe instructions. I'll let you know how it turns out. Thanks again!

[@paulperrin2152]

Is whipping cream single or double cream??

[@waitroseandpartners]

Hi Paul, it's 100ml whipping cream. The full recipe can be found here if you'd like it: bit.ly/3uhKJjO. Thanks!

[@gm3801]

2:56 The sauce is splitting?

[@SqwashGaming]

*parting, not splitting. As you can see.

[@mdrakic]

Great video, but I would definitely filter the sauce through a sieve to remove the onion and transfer over the pepper manually.

[@waitroseandpartners]

Hi MRaximillian, thanks for your feedback on this. I'll be sure to pass this on to the team involved. Thanks for your support! ^Andrew

[@mdrakic]

@@waitroseandpartners don't know what's right since I'm not a chef, but I've done something similar with mushrooms and my kids loved the sieved one.

[@waitroseandpartners]

Ahh, that's great. I'm sure your children think you're a great chef 😁 ^Danielle

[@timypp2894]

I'm not sure about the music over the video.

[@mickey2927]

why add mustard??????

[@mikedamours8733]

Yummy :)

[@mehere3013]

a packet of peppercorn sauce from aldi is 40p

[@apollocreed5391]

But tastes like 🤮 always tastes better fresh

[@deec1271]

There’s many variations of this recipe

[@moddkilla]

God damn that looks good

[@TheShmentos]

i like

[@marygreenway7116]

I hope you sell ready made sauces

[@philipatkinson7039]

Aldi do, bramwells peppercorn sauce with brandy and it delicious 😋

[@abracadabra6324]

Worcestershire sauce substituted the brandy pretty good

[@davekelly6576]

Sunflower oil?

[@mandychadwick8762]

I would not. I use butter

[@dmmness]

Steak au poivre. One of my favorites..!

[@Raul28153]

this is stake au poivre. It's seared with the pepper stuck to it. kzbin.info/www/bejne/p4mWXmh_Z6xroas

[@robertbutler2481]

Quantities would help

[@waitroseandpartners]

Hi Robert, you can view the full recipe - including quantities - here: spkl.io/605644DoY. Enjoy! 🙂 ^Alan

[@HeyCoolStoryBabe]

PEPPAH CORN SAWCE WIT SHUH LAWTS ON A CHEWSDAY MORNIN

[@mdgblack3399]

BANGIN BRUV, INNIT?

[@sergiibazaka9380]

😂😂😂😂😂😂😂😂

[@TheOldBlackShuckyDog]

That’s fucking side splitting man, where do you come up with this stuff??!😂💀💀

[@johnlawrence2757]

Well yes: so how do you translate bangin bruv innit into English?

[@Ryan-kn6xd]

Spot the yank

[@RMMaryport]

Looks good 👍

[@MichaelEgan66]

Subtle, but lovely nod to Chef Heston.

[@markust8904]

I made this as per instructions, and the instructions were very clear, but the whole peppercorns ( added cracked as well) were raw and still hard at the end of 25 min. cooking time. Sauce looked good though, finished with cold butter. My stock was a bit salty as it reduced, just like she said, sadly, and i went into defence mode, i added a little sugar and more creme, as it reduced., added some Kahlua as well for more flavor, ( i was looking for a coffee flavored peppercorn sauce) anyways, passable flavor. I would want to soak the peppercorns in Brandy before cooking to soften in future.

[@davidwilson1100]

Nope you got to flame the steaks with the brandy , and declare tye pan after frying the steaks

[@cs512tr]

id go with brined (green) peppercorns, less punch and a better mouthfeel but this looks amazing regardless!

[@LexxLarsD]

Bernaise sauce !

[@Loveformula101]

I love peppercorn sauce with Salmon.

[@Robert.A069]

Unfortunately, I didn't like the sauce, it's not creamy, but has the consistency of an Asian curry. Is it perhaps better to use butter instead of vegetable oil?

[@josifmaracine5526]

You forgot butter.

[@MrRaggamuffinrambo]

There a lot going on here.

[@michaelkingy355]

Stop making, everywhere it's crap. Cook the steak and deglaze the pan with double cream loads of black pepper and a small amount of parmesan optional

[@maximilianmusterhans4659]

0:31 Nooooo!!!!! 😭 Use clarified butter or olive oil. What kind of cooking school is this?!

[@maximiliano3605]

? ???????

[@davidjessup427]

Add a tsp of brown sugar 👍

[@johnlawrence2757]

OK so what about the woman who bought a beetroot sandwich believing it to be beef not beet. Said it was the worst day of her life: beetroot is a superfood with more nutrients than an average Saturday In any case Waitrose vegetarian sandwiches are clearly labelled as such in huge lettering so you can’t make mistakes like that. And they are making more and more vegan options for meal deals. Keep up the good work,partners !

[@DaveDVideoMaker]

I would crush the pepparcorns, and if I were to use brandy, I would ignite it.

[@alvarocatolino252]

Crush and toast them before even throw the oil and garlic!

[@GS-kb1vy]

Confusing peppercorn sauce with steak Daiana,, mustard? No fresh green peppercorn ! Colour of Beef stock looks so anaemic! none flaming the alcohol from brandy ,cook-sauce for another 20 minutes Oh dear 😢

[@Acrowat40]

Half a liter of stock????!!!

[@2gther4ever]

Yes

[@peterreilly2965]

Quite a few things wrong I’m afraid.... 1.you didn’t burn the alcohol off 2.you didn’t add thyme to the shallots 3.you didn’t add butter to sweat shallots 4.you added cold stock instead of hot stock and to compound it you BOILED it down instead of gently reducing the stock. 5.you didn’t crack the peppercorn either. Very poor recipe and technically just wrong.

[@kevinlocke1522]

Culinary school? This lady put the shallots in before the oil, which is rancid sunflower oil, using a nonstick pan, and also didn’t even break up the peppercorns at all😂

[@GS-kb1vy]

No no no

[@keunjung5940]

Don't you need a bit salt to make sause? Zi think we need certain amount of salt because ther is a good mineral which calls Natorium to dogest smoodly and make to clean human's lever. ...... anyway salt is not just bad for us. That is humans psychology, many people saying unconditionally advertising salt is bad, bad but not so bad as people think about it.

[@jjburns8762]

no boil at 2:50 just simmer... but it's boiling !! WTF ? another foodie FAIL !

[@bozzz5096]

Sunflower oil is a no no for your health

[@ryand141]

Don't be ridiculous.

[@SqwashGaming]

🤦‍♂️

[@pierregriffin1994]

This isn't how you make peppercorn sauce

[@sentlove]

It’s how it’s done as a pan sauce on the line in a commercial kitchen

[@koolkleekai9387]

😂😂😂 Well i could have sworn it was sauce , with peppercorns in it 😂😂😂

[@TheRealElsaJean]

Only Allah can save me jo3

[@markanthonywood6158]

I would crush the peppercorns. If I’m making peppercorn sauce I really want to taste peppercorn. I would have flambé the brandy. Good recipe though.

[@dr.doppeldecker3832]

It's "not absolutely fine" to dismiss the brandy in a peppercorn sauce. The combination of brandy and pepper is what gives you the classic peppercorn sauce taste. If you think about don't using brandy you shouldn't be cooking a peppercorn sauce in the first place.

[@ijustateyourrdog]

why she say it like shuhLOTT

[@HaydenLau.]

British

[@ryanmalone2681]

That’s such a sad steak.

[@adamo36532]

Sunflower oil I'M OUT

[@Nem070]

Sunflower Oil??...Super Inflammatory!! No thanks!!

[@SqwashGaming]

Depends on the type and quality 🤦‍♂️

[@Nem070]

​​@@SqwashGamingAll Seed Oils are Harmful!.. it doesn't matter if they advertise it as "Organic & Cold Pressed". Olive oil or Butter.

[@francishatton6683]

Never put full corns In they break your teeth.....

[@gedhuffadine5796]

What gnasher I have left!

[@Kratos-005]

I do. And they soften when cooked. They don’t break my teeth.

[@vimikico-bc2mw]

You talk too much

[@SqwashGaming]

🤖

[@maximumsecurity9411]

How to ruin a good steak! 😐