Mary Berry Peppercorn Sauce is a classic, versatile condiment that adds a burst of flavor to any dish, particularly steaks and grilled meats. Known for its creamy texture and the subtle heat of crushed peppercorns, it’s a favorite among those looking to enhance their meals with something special.
In this article, I will guide you through the steps to create Mary Berry’s Peppercorn Sauce, providing tips on how to master the balance of its rich flavors and smooth texture
Let’s get started!
What is Mary Berry Peppercorn Sauce Recipe?
Mary Berry’s Peppercorn Sauce is a classic, creamy sauce that perfectly complements a variety of meats, including steak, chicken, and beef. Characterized by its rich texture and the piquant flavor of peppercorns, this sauce is a testament to the simplicity and elegance of traditional cooking. Utilizing basic pantry staples like butter, flour, stock, and cream, Mary Berry’s recipe transforms these simple ingredients into a luxurious addition to any meal. Its ease of preparation makes it accessible to cooks of all levels, promising to elevate your dishes with a touch of sophistication.
This recipe is straightforward and can be prepared in under 20 minutes, making it an excellent choice for both everyday dinners and more formal occasions.
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Why You Love this Recipe
- Simplicity: Made with ingredients likely already in your kitchen, it’s straightforward and fuss-free.
- Versatility: Pairs beautifully with various meats, enhancing flavors and adding creaminess.
- Quick Preparation: Ready in about 15 minutes, it’s perfect for elevating weeknight dinners.
- Customizable: Easily adapted to use different types of peppercorns or to adjust the creaminess and spice levels.
- Elegant Dining: Offers a restaurant-quality experience at home, impressing guests and satisfying gourmet tastes.
What are the Ingredients for Mary Berry’s Peppercorn Sauce Recipe?
To make Mary Berry’s peppercorn sauce recipe, you will need the following ingredients:
- 25 g (1 oz) butter
- 1 tbsp plain flour
- 300 ml (10 fl oz) beef stock
- 150 ml (5 fl oz) double cream
- 2 tsp green peppercorns in brine, drained and slightly crushed
- Salt and pepper, to taste
Instructions to Make Mary Berry’s Peppercorn Sauce Recipe – Step by Step
Here are the steps to make Mary Berry’s peppercorn sauce recipe:
Step 1: Make the Roux
- Melt the butter in a small saucepan over medium-low heat.
- Add the flour and cook, stirring, for 2 minutes, until smooth and bubbly.
- This is called a roux, and it will thicken the sauce.
Step 2: Add the Stock
- Gradually whisk in the beef stock, stirring constantly to avoid lumps.
- Bring the sauce to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally, until slightly reduced and thickened.
Step 3: Add the Cream and Peppercorns
- Stir in the cream and the peppercorns, and season with salt and pepper to taste.
- Simmer for another 5 minutes, until the sauce is smooth and creamy.
Step 4: Serve the Sauce
- Serve the sauce hot, drizzled over your meat of choice, or transfer it to a gravy boat or a jug for easy pouring.
What Do I Serve With Mary Berry Peppercorn Sauce
This peppercorn sauce is wonderfully adaptable, making it a fantastic complement to numerous dishes:
- Steaks: The classic pairing, bringing out the richness of the meat.
- Chicken: Adds a creamy, spicy dimension to grilled or roasted chicken.
- Vegetables: Drizzle over roasted or steamed vegetables for an extra flavor boost.
- Potatoes: Perfect with mashed, roasted, or baked potatoes, adding a luxurious touch.
Pro Tips to Make Perfect Mary Berry Peppercorn Sauce
- Roux Perfection: Ensure the roux (butter and flour mixture) is smooth and free of lumps for a silky sauce base.
- Gradual Addition: Slowly whisk in the stock to avoid lumps and achieve a smooth consistency.
- Simmer Gently: Let the sauce simmer slowly to thicken without becoming too reduced or losing its creamy texture.
- Adjust Seasoning: Taste and adjust the seasoning with salt and pepper, remembering that the peppercorns already add a spicy element.
- Serve Immediately: For the best texture and warmth, serve the sauce as soon as it’s ready.
Variations of Mary Berry Peppercorn Sauce
Creativity can turn this basic recipe into a range of sauces suited to various palates and dishes:
- Different Peppercorns: Experiment with black, pink, or white peppercorns for varying flavors and intensities.
- Dairy Alternatives: Use coconut cream or rich nut milk for a dairy-free version, adjusting the thickness as needed.
- Herb Infusions: Add herbs like tarragon or thyme during the simmering process for an aromatic twist.
- Mushroom Addition: Incorporate sautéed mushrooms for an earthy flavor that pairs exceptionally well with meats.
- Mustard Twist: Stir in a teaspoon of Dijon mustard for a tangy, complex flavor profile.
How do I store Mary Berry Peppercorn Sauce Leftovers?
Storing leftovers properly ensures your peppercorn sauce remains delicious for future meals. Here’s how:
In the Refrigerator
- Cool Down: Allow the sauce to cool to room temperature before storing to prevent bacterial growth.
- Airtight Container: Transfer the sauce into an airtight container to keep it fresh and prevent it from absorbing other flavors in the fridge.
- Storage Duration: Properly stored, the sauce can last in the refrigerator for up to 3 days.
In the Freezer
- Prepare for Freezing: Pour the cooled sauce into a freezer-safe bag or container. Label it with the date for future reference.
- Remove Air: If using a bag, squeeze out as much air as possible before sealing to minimize freezer burn.
- Freezing Duration: The sauce can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I reheat Mary Berry Peppercorn Sauce Leftovers?
Reheating peppercorn sauce correctly is key to enjoying its full flavor and creamy texture once more.
- Thaw First: If frozen, let the sauce thaw in the refrigerator overnight.
- Low Heat is Key: Transfer the sauce to a saucepan and reheat it on low heat. Avoid boiling, as high heat can cause the sauce to separate.
- Stir Often: Stir the sauce frequently to ensure even heating and to maintain a smooth consistency.
- Add Liquids if Necessary: If the sauce has thickened too much upon cooling or freezing, whisk in a little bit of beef stock or cream to thin it to your desired consistency.
- Microwave Alternative: For a quicker option, you can also reheat the sauce in the microwave. Use a microwave-safe container, cover it with a microwave-safe lid or vented plastic wrap, and heat on medium power in short intervals, stirring in between, until evenly heated through.
FAQs
What is Peppercorn Sauce?
Peppercorn sauce is a classic French sauce that is usually served with steak, but can also go well with other meats, such as chicken, beef, or lamb. It is a creamy sauce that is flavored with crushed or whole peppercorns, which add a spicy and aromatic touch to the dish. Peppercorn sauce can be made with different types of peppercorns, such as black, green, pink, or white, depending on your preference and availability.
Can I use a different type of stock for Mary Berry’s Peppercorn Sauce?
Yes, you can easily adapt the recipe by using different types of stock based on your dietary preferences or what you have available. While beef stock is traditionally used for its depth of flavor, especially with steak, chicken or vegetable stock can be an excellent alternative for poultry dishes or vegetarian options. Each type of stock will lend a unique flavor profile to the sauce.
Is it possible to make Mary Berry’s Peppercorn Sauce without cream for a lighter version?
Certainly! For a lighter version of the sauce, you can substitute the double cream with half-and-half or a lighter cooking cream. For an even healthier alternative, try using milk thickened with a little extra flour or cornstarch to achieve the desired consistency without the extra fat. Keep in mind, that the sauce might not be as rich, but it will still be delicious.
How can I adjust the recipe if I find the sauce too peppery?
If you find the sauce too spicy or peppery for your taste, there are a couple of ways to adjust it:
- Reduce the peppercorns: Use less than the recipe calls for, adjusting to taste.
- Cream: Add more cream or a dairy-free alternative to mellow the peppery bite.
- Strain: After cooking, you can strain the sauce to remove the whole or crushed peppercorns, which reduces its overall spiciness while maintaining the peppery flavor.
Can I prepare Mary Berry’s Peppercorn Sauce ahead of time for a dinner party?
Yes, Mary Berry’s Peppercorn Sauce can be made ahead of time, making it perfect for entertaining. Prepare the sauce as directed, then cool it quickly and store it in the refrigerator until you’re ready to serve. Reheat the sauce gently on the stove, adding a little extra stock or cream if needed to reach the perfect consistency. This can save you valuable time and reduce stress when preparing meals for guests.
Nutrition value per serving:
- Calories: 487 kcal
- Fat: 40 g
- Carbohydrates: 6 g
- Protein: 25 g
- Sodium: 320 mg
- Potassium: 492 mg
- Calcium: 57 mg
- Iron: 3 mg
Final Words
Mary Berry’s peppercorn sauce recipe is a simple and tasty sauce that can elevate any meat dish to a new level. It is made with butter, flour, stock, cream, and peppercorns, and it only takes about 15 minutes to make. Try it today and let me know what you think!
