Recipe Review - Peppercorn sauce (meat on the menu)

[versaceyoyo]

THanks JD and Maddy.  No JD it isn't hot at all.  It's not my favourite sauce to have with steak but it was pretty good.

[JulieO]

versaceyoyo,  I made your green peppercorn sauce to go with our char grilled steaks.  It was lovely.  I added 3 tsp cornflour and I only had on speed 2 with the MC off, which I think helped to thicken it slightly.  Also served garlic mash, broccolini and roasted pumpkin. 

[judydawn]

Thanks VYY & JulieO - have replaced the one in the book with this version.  Looks great!  Talk about recipe developers, such a clever bunch on this forum.

[versaceyoyo]

Thanks JD and JO.

JO - that looks fantastic!  Thanks for giving it a go.  Will incorporate your tweaks next time. 

[meganjane]

Versaceyoyo, the brown pepper sauce that you get at the pub is made with a packaged mix, I know, because I make it for our football nights.

It uses a can of Gravox Pepper Sauce. To that I add sherry, cream, Knorr Gravy mix and Carnation light evaporated milk. Sorry, it's delicious, but it's very much 'packet'!!

[judydawn]

http://www.oldaussierecipes.com/saucessweettable.htm have one for a brown sauce VYY which you may be able to adapt to the TMX by adding some peppercorns. Lots of other nice sauces on this site too.

[judydawn]

Here's a brown sauce recipe I found in a 1959 cook book called Better Cooking by Gas, a South Australian publication put out by the S.A. Gas Co with recipes tested and proved by Lilian Newman. I have written it virtually as published but it would be so easy to convert to the TMX.  When I have time I will do it and let you know what I think of it but in the meantime someone else may get in quicker as I have a fairly busy week ahead.

30g dripping - these days oil or butter
30g flour
1 small carrot
1 small turnip
1 onion
1 piece celery
1 blade of mace (?) - can be substituted with nutmeg
12 peppercorns
4 cloves
bouquet garni
salt
500mls stock or water

Cut the vegies roughly. Heat the oil and cook the vegies until well browned.  Add the flour and when it is well browned and the fat absorbed, add the liquid.  Stir over low gas flame until it boils.  Add the seasonings and simmer for 1/2 -3/4 hour.  Strain and the sauce is ready to use.

[versaceyoyo]

Versaceyoyo, the brown pepper sauce that you get at the pub is made with a packaged mix, I know, because I make it for our football nights.

It uses a can of Gravox Pepper Sauce. To that I add sherry, cream, Knorr Gravy mix and Carnation light evaporated milk. Sorry, it's delicious, but it's very much 'packet'!!

I suspected as much MJ... both DH and I have been marvelling at how good our steak sauces are now with TMX and how disappointed we would be with the pub variety.  I don't usually have any of those ingredients but I'm sure your version is tasty.

Thanks JD - will be interesting to give this a go.  I'm very busy too this week and will probably not get to it, but will put it on the list!

[maddy]

Versaceyoyo, the brown pepper sauce that you get at the pub is made with a packaged mix, I know, because I make it for our football nights.

It uses a can of Gravox Pepper Sauce. To that I add sherry, cream, Knorr Gravy mix and Carnation light evaporated milk. Sorry, it's delicious, but it's very much 'packet'!!

I confess to loving Knorr gravy mix.....my guilty secret 
Kids love this made up with mince & veg that is blitzed to an ounce of it's life.....they still don't know the veg is in there! 

[judydawn]

Here's a brown sauce recipe I found in a 1959 cook book called Better Cooking by Gas, a South Australian publication put out by the S.A. Gas Co with recipes tested and proved by Lilian Newman. I have written it virtually as published but it would be so easy to convert to the TMX.  When I have time I will do it and let you know what I think of it but in the meantime someone else may get in quicker as I have a fairly busy week ahead.

30g dripping - these days oil or butter
30g flour
1 small carrot
1 small turnip
1 onion
1 piece celery
1 blade of mace (?) - can be substituted with nutmeg
12 peppercorns
4 cloves
bouquet garni
salt
500mls stock or water

Cut the vegies roughly. Heat the oil and cook the vegies until well browned.  Add the flour and when it is well browned and the fat absorbed, add the liquid.  Stir over low gas flame until it boils.  Add the seasonings and simmer for 1/2 -3/4 hour.  Strain and the sauce is ready to use.

I made this today to serve over a pan fried steak VYY.  I sauteed the vegies for 15 mins at varoma temperature  but there is no way the vegies will brown in the TMX like they do in a pan on the stove. Added the rest of the ingredients and cooked a further 15 minutes. Found ground mace at the supermarket this morning so used 1/4 tspn of that, removed the bouquet garni at the end and rather than waste the vegies, blitzed it all together. It was a white gravy so I added a heaped tablespoon of gravox powder just before I blitzed it.  It actually tasted better over the meat than it did when I had a spoonful out of the bowl and DH liked it.  I have frozen the leftovers in little packs.  There is about 8 servings in this lot.

[versaceyoyo]

JD that looks very good - I'm going to try it !  thanks so much

[maddy]

  O.k......I'm giving up on this recipe.
Made it again tonight with 180g beef stock and 1 tblsp. peppercorns......not for me I'm afraid.



I will make V's or Judy's version  next time.

[judydawn]

Can't say you didn't try maddy. I don't usually revisit something I wasn't happy with.

[maddy]

I don't usually revisit something I wasn't happy with.

Judy.....I should too by now, but I always want to make sure it wasn't just me! 
I don't give up on many things.....but maybe sometimes I should 

[Thermomixer]

Still haven't tried it, but know from what is served in some pubs/restaurants as peppercorn sauce is not to my liking anyway!!