{"id":"sauce_au_poivre_967a61d497","slug":"sauce-au-poivre","title":"Sauce au Poivre","description":"A classic, velvety French peppercorn sauce with a rich brandy base and heavy cream, perfect for pairing with steak.","serves":4,"time":{"prepMinutes":5,"cookMinutes":10,"totalMinutes":15,"activeMinutes":15},"ingredients":[{"id":"ingredient-1","original":"2 tbsp whole peppercorns, crushed","name":"Peppercorns","quantity":12,"unit":"g","usQuantity":2,"usUnit":"tbsp","form":"whole, crushed","notes":"black or mixed varieties","group":"base","optional":false},{"id":"ingredient-2","original":"2 tbsp unsalted butter","name":"Butter","quantity":28,"unit":"g","usQuantity":2,"usUnit":"tbsp","form":"unsalted","notes":"","group":"base","optional":false},{"id":"ingredient-3","original":"1 large shallot, minced","name":"Shallot","quantity":1,"unit":"piece","usQuantity":1,"usUnit":"piece","form":"minced","notes":"large","group":"aromatics","optional":false},{"id":"ingredient-4","original":"1/4 cup brandy or cognac","name":"Cognac","quantity":60,"unit":"ml","usQuantity":"1/4","usUnit":"cup","form":"liquid","notes":"cognac is preferred","group":"liquor","optional":false},{"id":"ingredient-5","original":"1 cup beef stock","name":"Beef Stock","quantity":240,"unit":"ml","usQuantity":1,"usUnit":"cup","form":"liquid","notes":"high quality or reduced","group":"base","optional":false},{"id":"ingredient-6","original":"1/2 cup heavy cream","name":"Cream","quantity":120,"unit":"ml","usQuantity":"1/2","usUnit":"cup","form":"liquid","notes":"","group":"finishing","optional":false},{"id":"ingredient-7","original":"Salt to taste","name":"Salt","quantity":1,"unit":"pinch","usQuantity":1,"usUnit":"pinch","form":"fine","notes":"to taste","group":"finishing","optional":false}],"instructions":[{"id":"instruction-1","text":"Place the peppercorns in a mortar and pestle or a heavy bag and crush them coarsely so they are broken but not powdered.","group":"Preparation","title":"Place the peppercorns","timerMinutes":null,"sourceTitle":"Preparation"},{"id":"instruction-2","text":"In a medium saucepan over medium heat, melt the butter. Add the minced shallots and sauté for 2-3 minutes until translucent and soft.","group":"Cooking","title":"In a medium saucepan","timerMinutes":3,"sourceTitle":"Cooking"},{"id":"instruction-3","text":"Add the brandy or cognac to the pan. If using a gas stove, carefully tilt the pan to ignite the alcohol, or use a long lighter. Let the flames die down naturally (flambé). If not flambéing, increase heat and boil for 2 minutes until reduced by half.","group":"Cooking","title":"Add the brandy or cognac","timerMinutes":2,"sourceTitle":"Cooking"},{"id":"instruction-4","text":"Pour in the beef stock and add the crushed peppercorns. Bring to a boil, then reduce heat and simmer until the liquid has reduced by half, about 5 minutes.","group":"Reduction","title":"Pour in the beef stock","timerMinutes":5,"sourceTitle":"Reduction"},{"id":"instruction-5","text":"Stir in the heavy cream. Continue to simmer for another 2-3 minutes until the sauce coats the back of a spoon. Season with salt to taste and serve immediately.","group":"Finishing","title":"Stir in the heavy cream","timerMinutes":3,"sourceTitle":"Finishing"}],"notes":"For the best flavor, use a mix of black, white, and green peppercorns. If you're uncomfortable with flambéing, you can simply let the brandy simmer and reduce for a few minutes instead of lighting it.","cuisine":{"group":"Western European","specific":["French"]},"course":["sauce"],"cookingMethod":["saute","simmer"],"equipment":["saucepan","mortar and pestle","whisk"],"diet":["low_carb","gluten_free"],"allergens":["milk","sulfites"],"difficulty":"medium","yield":{"amount":350,"unit":"ml","note":"Yields about 1.5 cups of sauce"},"makeAhead":{"instructions":"Can be made up to a day ahead, but cream may separate slightly upon reheating."},"storage":{"food":{"instructions":"Store in an airtight container in the refrigerator.","reheatingNotes":"Reheat gently over low heat, whisking constantly to maintain emulsification."}},"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fsauce_au_poivre_967a61d497%2Fcover.jpg?alt=media&token=bc51430a-68cf-4d3e-a009-8ead86839a5c","imageAlt":"Sauce au Poivre — recipe cover","aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","sourceUrl":"","tags":["peppercorn","steak sauce","creamy","french classic","brandy"],"schemaVersion":1,"sourceTitle":"Sauce au Poivre","sourcePublishedAt":"2026-02-04T04:39:44.356Z","sourceUpdatedAt":"2026-02-04T04:39:44.356Z","related":[{"id":"bechamel_3e357abcda","slug":"bechamel-sauce","title":"Béchamel Sauce","description":"A classic French mother sauce, smooth, creamy, and versatile, made from a white roux and milk.","serves":4,"time":{"prepMinutes":5,"cookMinutes":15,"totalMinutes":20,"activeMinutes":15},"cuisine":{"group":"Western European","specific":["French"]},"course":["sauce"],"difficulty":"easy","diet":["vegetarian"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fbechamel_3e357abcda%2Fcover.jpg?alt=media&token=755f4175-e3c7-4bb8-883c-9df0653e564b","imageAlt":"Béchamel Sauce — recipe cover","tags":["white sauce","classic","mother sauce","creamy","french"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":5,"stepCount":5},{"id":"sauce_hollandaise_db2c3a3913","slug":"classic-hollandaise-sauce","title":"Classic Hollandaise Sauce","description":"A rich, velvety, and buttery French classic sauce brightened with fresh lemon juice. This essential mother sauce is the crowning glory for Eggs Benedict, asparagus, or poached fish.","serves":4,"time":{"prepMinutes":5,"cookMinutes":10,"totalMinutes":15,"activeMinutes":15},"cuisine":{"group":"Western European","specific":["French"]},"course":["sauce"],"difficulty":"medium","diet":["vegetarian","gluten_free","low_carb","keto"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fsauce_hollandaise_db2c3a3913%2Fcover.jpg?alt=media&token=99edb059-ce92-4452-b31c-5ab58fb390d3","imageAlt":"Classic Hollandaise Sauce — recipe cover","tags":["creamy","classic","mother sauce","buttery","brunch"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":5,"stepCount":5},{"id":"mint_sauce_13138c1e1c","slug":"classic-mint-sauce","title":"Classic Mint Sauce","description":"A vibrant and refreshing Western European condiment specifically designed to balance the richness of roast meats, particularly lamb.","serves":4,"time":{"prepMinutes":5,"cookMinutes":0,"totalMinutes":15,"activeMinutes":5},"cuisine":{"group":"Western European","specific":["British"]},"course":["sauce"],"difficulty":"easy","diet":["vegan","vegetarian","gluten_free","dairy_free","fat_free","low_fat"],"image":"https://firebasestorage.googleapis.com/v0/b/ezdish-prod.firebasestorage.app/o/public_recipes%2Fmint_sauce_13138c1e1c%2Fcover.jpg?alt=media&token=da920287-0aff-4215-91dd-46efd70ff3f1","imageAlt":"Classic Mint Sauce — recipe cover","tags":["mint","sauce","condiment","lamb sauce","british cuisine","fresh herbs"],"aiGenerated":true,"publishedAt":"2026-10-10","updatedAt":"2026-10-11","ingredientCount":5,"stepCount":5}]}