Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped shallots
- 1 pound sliced mushrooms
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup brandy
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special equipment needed:
- Large skillet
- Whisk
Step-by-step instructions:
1. Heat the olive oil and butter in a large skillet over medium-high heat.
2. Add the shallots and cook until softened, about 2-3 minutes.
3. Add the mushrooms, black pepper, and salt. Cook until the mushrooms are tender and browned, about 5-7 minutes.
4. Add the brandy and cook until it has evaporated, about 1-2 minutes.
5. Add the beef broth and bring to a simmer. Cook until the sauce has reduced by half, about 5-7 minutes.
6. Add the heavy cream and stir to combine.
7. In a small bowl, whisk together the cornstarch and cold water until smooth.
8. Add the cornstarch mixture to the sauce and whisk until the sauce has thickened, about 1-2 minutes.
9. Serve hot over your favorite steak or pasta.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes about 2 cups of sauce, serving size varies depending on use.
Nutritional information:
Calories: 150
Fat: 12g
Saturated Fat: 6g
Cholesterol: 35mg
Sodium: 300mg
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Protein: 4g
Substitutions for ingredients:
- Shallots can be substituted with finely chopped onions.
- Beef broth can be substituted with vegetable broth or chicken broth.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add 1 tablespoon of Dijon mustard for a tangy twist.
- Add 1/4 cup of grated Parmesan cheese for a cheesy flavor.
- Add 1/4 cup of chopped fresh herbs, such as parsley or thyme, for a fresh taste.
Tips and tricks:
- Use a variety of mushrooms, such as cremini, shiitake, and oyster, for a more complex flavor.
- Don't overcrowd the mushrooms in the skillet, as this can cause them to steam instead of brown.
- Make sure to whisk the cornstarch mixture thoroughly to avoid lumps in the sauce.
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce in a gravy boat or pour it over the dish in a decorative pattern.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or chives.
Pairings:
This sauce pairs well with steak, chicken, pork, and pasta.
Suggested side dishes:
Serve with roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to reduce it further.
- If the sauce is too thick, add a splash of beef broth or water to thin it out.
Food safety advice:
Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.
Food history:
Peppercorn sauce is a classic French sauce that is typically served with steak. It is made with cream, beef broth, and crushed peppercorns.
Flavor profiles:
This sauce has a rich and creamy flavor with a hint of brandy and a peppery kick.
Serving suggestions:
Serve this sauce over your favorite steak or pasta for a delicious and flavorful meal.
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