Classic Capricorn Sauce

Ingredients

• 1 tablespoon Black peppercorns (coarse) (Use whole, slightly cracked peppercorns for toasting)
• 1 teaspoon Freshly ground black pepper (fine) (Adjust to taste)
• 2 tablespoons Unsalted butter (Prefer high‑quality butter for flavor)
• 2 tablespoons Shallots (Finely chopped)
• 1/4 cup Brandy (cooking grade) (Higher proof (≥ 40% ABV) works best for flambé)
• 1/2 cup Double cream (heavy cream) (Full‑fat for richness)
• 1 cup Reduced beef stock (Homemade or low‑sodium store‑bought, reduced by half)
• 1 tablespoon Green peppercorns in brine (Drained)
• 1 teaspoon Lemon juice (Freshly squeezed)
• 1 teaspoon Fresh parsley (Finely chopped, for garnish)

Instructions

1. Toast the coarse pepper

   Heat the dry skillet over low heat. Add the coarse black peppercorns and stir constantly for about 2 minutes until they become fragrant and you can feel a gentle heat in the back of your throat.

   Time: PT2M

2. Melt butter and sauté shallots

   Add the butter to the pan, let it melt, then stir in the finely chopped shallots. Cook on low‑medium heat, stirring, until the shallots become translucent and soft, about 3 minutes.

   Time: PT3M

3. Flambé the brandy

   Carefully pour the brandy into the pan away from the flame. Using a long lighter or torch, ignite the alcohol. Let the flame burn off until the liquid reduces by half, roughly 1 minute.

   Time: PT1M

4. Add cream, stock, and peppercorns

   Stir in the double cream, reduced beef stock, and drained green peppercorns. Bring the mixture to a gentle simmer and let it reduce for about 5 minutes, or until the sauce coats the back of a spoon.

   Time: PT5M

5. Finish and season

   Remove the pan from heat. Stir in the fine freshly ground black pepper, lemon juice, and chopped parsley. Taste and adjust seasoning if needed.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

2g

Carbohydrates

3g

Fat

12g

Fiber

0g