Pairs well with Classic Capricorn Sauce

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Classic Capricorn Sauce

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A traditional peppercorn sauce taught by the creator's father, featuring toasted peppercorns, shallots, brandy, cream, and beef stock, perfect as a steak accompaniment.

00:15:00 total

Serves 4

medium

Sauce / Dressing / Flavoured Butter

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Ingredients

  1. chunky black peppercorns - 1 tablespoon (toasted in dry pan)
  2. freshly ground black pepper - 1 teaspoon (coarsely ground on larger setting)
  3. butter - 2 tablespoons (for sautéing shallots)
  4. shallots - 2 small (chopped)
  5. brandy - 1/4 cup (to flambe and reduce alcohol)
  6. double cream - 1/2 cup (added after brandy reduction)
  7. reduced beef stock - 1/2 cup (added to sauce)
  8. green peppercorns in brine - 1 tablespoon (adds texture)
  9. lemon juice - 1 teaspoon (just a little touch)
  10. fresh parsley - 1 tablespoon (chopped, to finish)
  11. salt - watch the video to see (to taste)

Instructions

  1. Toast Peppercorns: Preheat a dry pan on low heat. Add chunky black peppercorns and freshly ground black pepper on a coarse setting. Toast the peppercorns until aromatic and you can feel the pepper in the back of your throat.
  2. Sauté Shallots: Add butter to the pan with toasted peppercorns. Then add chopped shallots and sauté until softened.
  3. Flambe Brandy: Clean the sides of the pan to remove any residue. Add brandy and flambe or allow the alcohol to reduce down until mostly evaporated.
  4. Add Cream and Stock: Add double cream and reduced beef stock to the pan. Stir to combine and heat through.
  5. Add Green Peppercorns and Season: Add green peppercorns in brine for texture. Season with freshly ground black pepper and a little lemon juice.
  6. Finish with Parsley: Add chopped fresh parsley just before serving. Adjust salt to taste.

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