The green peppercorn needs to be pickled which is harder to find. I can get 5 types of round peppercorns here (there exist other types) but they're all dry.
At first glance, thought they were e caperi, that is, capers which are buds nonetheless. Personally just use a shortcut: Edmund Fallot brand Green Peppercorn Dijon Mustard. No question, Kelly's is a must with quality steak cuts ! Plausible suggestion here – A curried sauce to broaden your worldwide subscribers ? It's Kelly's call.
that little bit of worcestershire at the very end makes a huge difference any time i make a cream sauce with beef stock. just gives it so much more depth
15 Comments
The green peppercorn needs to be pickled which is harder to find. I can get 5 types of round peppercorns here (there exist other types) but they're all dry.
At first glance, thought they were e caperi, that is, capers which are buds nonetheless. Personally just use a shortcut: Edmund Fallot brand Green Peppercorn Dijon Mustard. No question, Kelly's is a must with quality steak cuts ! Plausible suggestion here –
A curried sauce to broaden your worldwide subscribers ?
It's Kelly's call.
You're my go to for sauses thanks!!!
I know that I can't stand the taste of heavy cream but this sauce just looks so dang delicious
❤
Thank youuuuu
Can we skip the brandy?
Um, yum.
It split towards the end 😢
Most of these ingredients are hard to find and/or expensive where I live (even the beef broth!), but this looks FANTASTIC
Thank you
Why did you not burn the brandy using a flame
I thought those were capers.
A little less reduction and it won't break. Good job!
that little bit of worcestershire at the very end makes a huge difference any time i make a cream sauce with beef stock. just gives it so much more depth