Traditional French-Style Peppercorn Sauce (Standalone Version)

27 Comments

1. 

   @Imadov 7 months ago

   Premier !

2. 

   @charliecheering-ton9408 7 months ago

   Second comemnt

3. 

   @CF0RD 7 months ago

   Nice vid.

   My question is, what makes a good quality pepper?

   Thanks 🙏🏼🙏🏼

4. 

   @melmicsim 7 months ago

   Long peppers! Recognized them right away. I love cooking with them. They smell cinnamon-y, but tastes nice & spicy when crushed.

5. 

   @JD-lx3zq 7 months ago

   Thanks!

6. 

   @laurast.martin 7 months ago

   Thank you for this! We grill a lot of meat and I would love to add a nice French pan sauce afterward!

7. 

   Anonymous 7 months ago

   I want that pan!

8. 

   @alexinhoFCB 7 months ago

   I would highly recommend to reconsider the price of the membership subscription. It’s overpriced based on the amount of content (not only from this channel) on YouTube. I think way more people would consider to subscribe if the price would be significantly lower

9. 

   @abdelkaderkouiderakil9794 7 months ago

   Hello stephen, Can you make entrocote sauce next time please. Thanks

10. 

    @graziaseregni1486 7 months ago

    Thanks !

11. 

    @seven_hundred-seven_hundred 7 months ago

    Very nice. Thank you.

12. 

    @thetinkercook5430 7 months ago

    pareil capers

13. 

    @SeeYouUpTheRoad 7 months ago

    I’ve been watching you for years. I love that you are at 832K subscribers! I can’t wait to celebrate 1M with you

14. 

    @TaLeng2023 7 months ago

    I wonder where I can buy long pepper plants. We only got black peppers.

15. 

    @juhungshao9617 7 months ago

    Just perfect for a good ketogenic meal 😊

16. 

    @reequilibragealimentaire6700 7 months ago

    Le moment de la dégustation avec le boeuf Oh là là ! M'a laissé la bouche ouverte.

17. 

    @miguelareciofooddesignermo5769 7 months ago

    Merci thanks

18. 

    @foxfreeman1672 7 months ago

    Why no celery in the aromatics?

19. 

    @Mercuriak 7 months ago

    What cut of meat was that steak? Perfectly cooked. That looked amazing!

20. 

    @keeythnnevada5107 7 months ago

    I'm still not sure Are the quality of the peppercorns important??

21. 

    @fauxtaux 7 months ago

    It is always odd to me that “fond” can refer to brown stuff on the bottom of my pan or my makeup foundation. I’m puzzled.

22. 

    @hakansoder5279 7 months ago

    Is that crushed pink pepper corn on the surface in the last picture?

23. 

    @mauracurran3270 7 months ago

    I love that sauce with many meats.Pepper is most important .I grind my own from whole peppercorns.

24. 

    @spook6668 7 months ago

    Wonderful, wonderful, wonderful, favour! And you are so right, the longer pepper makes all the difference. Out of curiosity I've tried it with several different types of pepper, but nothing works as well as the long peppers. Great channel!

25. 

    @WastrelWay 7 months ago

    I like it. I think it could be adapted to diner food — added to a bechamel to make a gravy to put on biscuits or toast. And for SOS of course. I'd use vegetable stock as a shortcut, instead of using fresh vegetables, and of course cognac is out of the question. Use Erk-and-Jerk brandy. All the stuff that gets strained out is frozen and goes into the next round of beef stock because you don't waste anything, and it hasn't lost all its flavor yet. My only question: Will it keep? Refrigerated or frozen?

26. 

    @KevinFeeley_KHF 7 months ago

    It was surprising to see you using long pepper for this recipe as most other versions I've come across use black or green pepper corns.
    Long pepper seems to be slowly making a comeback.

27. 

    @TryptychUK 7 months ago

    One of my favourite sauces, but you are taking it to another level.
    I have never really liked chillies or spicy food, but I adore black pepper, and love to smell the aromatic, slightly oily and pungent seeds.