Creamy Green Peppercorn Sauce

Thermomix recipe: Creamy Green Peppercorn Sauce. Ready in 23 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 50 g shallots, peeled
• 1 clove garlic, peeled
• 20 g unsalted butter
• 15 g green peppercorns, brined (drained)
• 30 ml brandy or Cognac (optional, see tip)
• 200 g beef stock (or vegetable stock for vegetarian option)
• 150 g heavy cream (35% fat)
• 1 tsp Dijon mustard
• 1/4 tsp salt, or to taste
• Pinch of black pepper, or to taste

Instructions

1. Add shallots and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down sides of bowl.
2. Add butter to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
3. Add drained green peppercorns and brandy (if using) to the mixing bowl. Cook 2 min / 100°C / Speed 1, with the simmering basket placed on the lid instead of the measuring cup to allow alcohol to evaporate safely. Ensure good ventilation.
4. Add beef stock to the mixing bowl. Cook 8 min / 100°C / Speed 1, with the simmering basket on the lid, to reduce slightly.
5. Add heavy cream, Dijon mustard, salt, and black pepper to the mixing bowl. Cook 5 min / 90°C / Speed 2 / Reverse. Pause halfway through (at 2.5 min) to scrape down the sides and bottom of the bowl with the spatula, ensuring even cooking and preventing sticking. Check thickness and adjust liquid if needed.
6. Serve immediately with grilled meats or vegetables. For best results, allow to settle for 1-2 minutes in the bowl at 90°C / Speed 1 / Reverse before serving.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.