Sauce au poivre
Serves 1
Directions
- 1Toast the black, white, and green peppercorns in a pan.
- 2Transfer the toasted peppercorns to a mortar and grind them.
- 3Finely chop the shallot.
- 4Sauté the shallots in the same pan used for the peppercorns.
- 5Add the ground peppercorns back to the pan.
- 6Deglaze with Armagnac and flambé.
- 7Add the chicken jus and bring to a boil.
- 8Pour in the cream and let simmer.
- 9Stir in the butter cubes to mount the sauce.
Ingredients
- 1 handful black peppercorn
- 1 handful white peppercorn
- 1 handful green peppercorn
- 1 shallot, finely chopped
- 1 splash armagnac
- 1 dash chicken jus
- 1 dash heavy cream
- 2 cube butter, cubed
Equipment
panmortarchef's knifecutting board
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