Pink Peppercorn Sauce
This is a simple, basic sauce that is easily adaptable to any protein. Grilling chicken breast? Substitute chicken stock for beef stock. Need it to be lighter? Substitute milk for heavy cream and allow to simmer longer. Want to change it up? Sauté mushrooms until soft, then follow with the remaining ingredients.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 tablespoon minced garlic
- 3 tablespoons pink peppercorns (lightly cracked in a mortar and pestle)
- 1 tablespoon Dijon mustard
- ¼ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ cup beef stock ((or chicken stock if serving over chicken))
- ¼ cup heavy cream
Instructions
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In a small saucepan over medium heat, add olive oil and shallots and cook for 3–4 minutes, or until they are softened.
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Add garlic and cook until golden and fragrant.
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Add remaining ingredients and whisk.
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Bring to a boil, then reduce to a simmer for 8–10 minutes, or until reduced and thickened.
