El Gaucho’s Peppercorn Sauce with Chad Mackay

El Gaucho’s President and COO Chad Mackay shows you how to make an easy Peppercorn Sauce at home in this video. The more “complex” version is served in our restaurants: AQUA by El Gaucho, El Gaucho Seattle, El Gaucho Bellevue, El Gaucho Tacoma, and El Gaucho Portland.

Ingredients:

  • 1 – 3.5 oz. jar Green Peppercorns, drained and rinsed
  • 1-2 – 12 oz jar(s) simple Beef Gravy with no bits
  • 1 c. Brandy or cooking cognac

Method:

  1. Drain and rinse peppercorns.
  2. In a 3 qt. saucepan over medium-high heat, add green peppercorns and add 1
    c. cognac. Let boil and reduce until liquid is almost gone.
  3. Reduce heat to low and add gravy. Stir together and simmer for 45 minutes to an 1 hr.
  4. You can add wateror broth to keep it at the consistency you would like.
  5. Serve over chicken, beef or pork. Will last up to 4 days refrigerated.
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