Brandy Pink Peppercorn Gravy

Brandy Pink Peppercorn Gravy

Gravy lovers, it’s time to upgrade your drizzle game! This Brandy Pink Peppercorn Gravy isn’t just a sidekick—it’s the star of your holiday table. Rich and velvety, with a warm kick from pink peppercorns and a touch of sophistication from a splash of brandy, this gravy will make your turkey, mashed potatoes, and stuffing downright glamorous. It’s bold, it’s beautiful, and it’s guaranteed to have everyone reaching for the ladle again and again. Who said gravy can’t be the life of the party?

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Add a festive touch to your holiday table with the Le Creuset Pumpkin Gravy Boat. This limited edition gravy boat is designed in the shape of a pumpkin, perfect for serving your favorite sauces and gravies. Elevate your dining experience with this stylish and functional piece.
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Brandy Pink Peppercorn Gravy

Le Creuset

Servings

6-8

Prep Time

10 minutes

Cook Time

20 minutes

Cuisine

American

Category

Sauce

Homemade gravy might seem intimidating to make, but this streamlined recipe for classic peppercorn sauce is simple and relatively straightforward. Also known as the classic French sauce ‘au poivre’, it’s the perfect accompaniment to not only holiday turkey and roast beef but also roast chicken and a perfectly seared steak. Present it tableside in a Pumpkin Gravy Boat garnished with fruity, colorful pink peppercorns for elegant fall and holiday entertaining – the stoneware will keep the sauce warm for serving.

Brandy Pink Peppercorn Gravy

Ingredients

  • 4 tbsp Unsalted Butter, divided
  • 2 large Shallots, minced
  • 1/2 cup Brandy or Cognac
  • 2 tsp Worcestershire Sauce
  • 2 cups Low-Sodium Chicken or Beef Stock
  • 2/3 cup Heavy Cream
  • 2-3 tsp coarsely crushed Whole Black Peppercorns
  • 1 tsp coarsely crushed Whole Pink Peppercorns, plus more for garnish

Directions

  1. Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add shallots and cook until softened and lightly browned, 2-3 minutes. Carefully add brandy or cognac, and cook until reduced by half, about 2 minutes. Add the Worcestershire and beef stock and stir to combine. Increase heat to medium-high and bring liquid just to a boil. Simmer for 3-5 minutes, until reduced by half.
  2. Reduce heat to medium. Add cream, remaining 2 tablespoons butter, black peppercorns and pink peppercorns. Simmer for 4-5 minutes longer, until thickened to desired consistency. Carefully transfer sauce to a gravy boat, and garnish with additional crushed pink peppercorns.
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