Peppercorn Rosemary Sauce Recipe
A great sauce for steaks and chicken.
Servings: 4 servings
Ingredients
- 1 cup demi glace
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon whole peppercorns black, green or mixed, lightly crushed
- 1 tablespoon butter
- 1 small shallot finely minced
- ¼ cup red wine
- 1 teaspoon Dijon mustard for added flavor
- salt to taste
Instructions
- Finely chop the fresh rosemary.
- Lightly crush the whole peppercorns using a mortar and pestle or the back of a spoon.
- Mince the shallot finely.
- In a medium saucepan, melt the butter over medium heat.
- Add the minced shallot and sauté until softened and translucent, about 2-3 minutes.
- Add the chopped rosemary and crushed peppercorns to the saucepan. Sauté for another 1-2 minutes, until fragrant.
- Add the red wine into the pan to deglaze, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 3-4 minutes.
- Pour in the demi-glace, stirring to combine with the aromatics and reduced wine. Bring the mixture to a gentle simmer over medium-low heat.
- Stir in the Dijon mustard, blending it well into the sauce.
- Let the sauce simmer gently, allowing it to reduce and thicken slightly. This should take about 5-10 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Taste the sauce and season with salt if needed.
- Strain the sauce through a fine-mesh sieve to remove the solids for a smooth texture. Optional
- The rosemary peppercorn sauce is now ready to be served. Drizzle it over your favorite meats, such as steak, lamb, or pork.
Notes
This sauce pairs beautifully with a variety of dishes, adding a rich, aromatic, and slightly spicy flavor profile that elevates any meal. Enjoy!