Peppercorn Sauce (without Brandy) for Steak Recipe | Life's Ambrosia (2024)

FAQs

What can I replace brandy with in peppercorn sauce? ›

Brandy Any brandy, cognac or marsala will be fine, but if you don't want to use alcohol, then you can leave it out or add an extra spoonful of Worcestershire sauce. Stock We used beef stock but any good strong stock will work. Shallots You can also use brown or white onions, chopped finely.

If you still want to make this Peppercorn Sauce for Steak but can't or don't want to use alcohol such as brandy or cognac, you can substitute the alcohol with 1/3 cup beef stock or water. This will be used to deglaze the pan and pick up any flavorful bits after you've seared your steak.

I don't want to go out and buy Cognac just to make this dish, so I use Bourbon which is a fine substitute for the more traditional Cognac that is used in Steak Au Poivre. Brandy also works as well.

The alcohol brings incredible depth of flavour to the sauce, it's the secret ingredient. Classic creamy peppercorn sauce is made cognac or brandy, but I've made this plenty of times with marsala too.

Chemistry wise, You could substitute any high proof basic alcohol. Whiskey, rum, cognac, gin, vodka. In some cases lower proof would also work. Wine, vermouth.

You can also replace the brandy with the same amount of bourbon or rum, although it will change the flavor of the recipe a bit. You can also replace the brandy with an equal amount of apple juice, but keep in mind that if your recipe is for a flaming dessert, it won't flame without the alcohol.

Brandy – 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons of Brandy. When the liquid amount is critical to the recipe, use water or fruit juices corresponding to the flavor of brandy, for instance, white grape juice, apple cider or apple juice, diluted peach, pear or apricot syrups.

“You could replace Cognac by cooking with pears, apricots or peach juice, or even with Sherry, just to give a fruity flavor to your dish or sauce,” he says.

The Non-Alcoholic Brandy Spirit is a flavorful alcohol free brandy liquor featuring the taste of Brandy, Fig, Dark Chocolate, Almond, Cherry and Vanilla. This mocktail is ready to enjoy out of the bottle or used in your favorite non-alcoholic mocktail or alcohol free co*cktail.

Unsweetened white grape juice is a fantastic option for this. Its gentle sweetness and hint of tanginess make it a near-perfect match to cognac's flavor. Better yet, since fruit juice is fairly light, you can typically make a 1:1 substitute without a problem.

What is the difference between steak diane and au poivre? ›

What's the difference Between Steak Diane and Steak au Poivre? “Au poivre” is French for pepper and indicates a pan sauce for steak that uses shallots, liquor (Cognac or dry sherry), cream, and copious amounts of coarsely cracked pepper in the sauce. Steak Diane often contains mushrooms and lots less pepper.

Ingredients. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey.

A: The main difference between pepper sauce and peppercorn sauce lies in their key ingredients. Pepper sauce is crafted from chili peppers whereas peppercorn sauce is made from peppercorns specifically black, green, or other varieties.

It is a type of chili pepper sauce that gets its name from the ghost chili pepper, which is one of the hottest peppers in the world, measuring in at over 1 million Scoville heat units (SHU). For comparison, jalapeño peppers measure around 2,500-5,000 SHU, while habanero peppers measure around 100,000-350,000 SHU.

Brandy – 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons of Brandy. When the liquid amount is critical to the recipe, use water or fruit juices corresponding to the flavor of brandy, for instance, white grape juice, apple cider or apple juice, diluted peach, pear or apricot syrups.

Brandy is the classic flavour for peppercorn sauce but you can easily substitute another spirit. Readers have used both whiskey and vermouth with success.

A common use of brandy is to flambé desserts like bananas foster, cherries jubilee, and bombe Alaska (a meringue dessert). On the savory end of things, brandy goes well with all sorts of meats and seafood. It's often used to deglaze the pan and form a sauce or combined with other liquids to braise a cut of meat.

Only six ingredients are needed to whip up this brandy sauce recipe, and your guests will thank you for adding a little extra kick to an equally boozy pud. It's deeply rich, made with vanilla pods, caster sugar, cream, whole milk and (yes, you guessed it) a few tablespoons of brandy.