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Jamie Oliver Red Pepper Sauce

Jamie Oliver Red Pepper Sauce
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Jamie Oliver’s Peppercorn Sauce is a creamy, savoury sauce made from crushed peppercorns, shallots or onions, stock, mustard, and cream. It’s simmered until thickened, delivering a warm, peppery flavour that pairs especially well with steak.

Ingredients

Scale

    • 2 tbsp black peppercorns, lightly crushed

    • 1 small shallot or ½ onion, finely chopped

    • 1 garlic clove, minced

    • 1 tbsp butter

    • 100 ml beef or vegetable stock

    • 150 ml double cream

    • 1 tsp Dijon mustard

    • 1 tbsp brandy

    • Salt, to taste

Instructions

Step 1: Crush the Peppercorns

Lightly crush the peppercorns using a rolling pin or mortar and pestle. This releases their oils and deepens flavour without making the sauce overpowering.

Step 2: Sauté Shallots and Garlic

Melt butter in a pan, then add finely chopped shallots and garlic. Cook until soft and fragrant to build a rich flavour base.

Step 3: Add Peppercorns and Deglaze

Add crushed peppercorns. Deglaze with brandy or whisky if using, allowing the alcohol to cook off for 1–2 minutes.

Step 4: Pour in Stock

Add the stock and let it simmer briefly. This reduces slightly and blends the flavours together.

Step 5: Add Cream and Mustard

Reduce the heat and stir in the double cream and Dijon mustard. Let the sauce gently bubble until it thickens to a silky consistency.

Step 6: Season and Serve

Taste and adjust with salt or extra mustard, then serve the sauce warm over steaks, chicken, or vegetables.

Find it online: https://jamieolivereats.uk/red-pepper-sauce/