Peppercorn Sauce

Ingredients

2 tbsp black peppercorns, coarsely ground

2 tbsp white peppercorns, coarsely ground

4 tsp Dijon mustard

2 shallots, chopped

1 clove garlic, chopped

Maldon sea salt

25g unsalted butter

50ml brandy

250ml red wine sauce/jus

150ml double cream

Method

Place the peppercorns in a pan with butter and melt until bubbling, do not burn.

Add in the shallots and garlic, cooking until soft. Then, add in the brandy and reduce by half.

Add in the Dijon with a pinch of salt and stir continuously. Add the jus, reduce by a quarter, then add in the cream and reduce by half.

Taste for seasoning before serving.

Béarnaise Sauce

Ingredients

225g butter

2 tbsp malt or white wine vinegar

½ tsp Dijon mustard

2 egg yolks

10g tarragon, destalked and finely chopped

Freshly ground black pepper

Maldon sea salt

Method

Melt the butter in a pan on a gentle heat, spooning out any impurities or scum. Pour the clear, clarified butter into a clean pan, which you can also do using a sieve. Don’t use the solids which form at the bottom of the pan, these can be discarded.

In a pot, place the vinegar with the ground pepper on a medium heat and reduce by half. Once cooled, place in a bowl with the Dijon mustard and egg yolks, whisking together.

Place the bowl over a pot of hot water and whisk to form a smooth ribbon texture. Once the texture is reached, remove the bowl from the heat and continue to whisk whilst slowly adding in the warm, clarified butter.

Once all the butter is added, the sauce should be a thick consistency which can now be seasoned with salt, pepper and tarragon.