Go to the Recipe: Instant Au Poivre Pan Sauce
I didn’t have the cubes so I used BTB beef flavor as a sub, and holy Christ was this good. If I had a syringe handy I would have shot it into my veins. The brined green peppercorns are key because they are not as overwhelming as whole black peppercorns. I had never heard of brined green peppercorns before, but evidently they’re quite common. There are a ton available on Amazon in every size/configuration. Really delicious!
Easiest, fastest pan sauce I’ve ever made. I didn’t really measure anything and used way less butter than called for but it didn’t seem to matter because the gelatin provides so much stability. The best part though is not having to wait for anything to reduce.
Hey, Kyl. What do you recommend if avoiding any alcoholic beverages? Just leave out the cognac, or replace it with something else?
