Sauce
Raw Egg Nationalist Simple Peppercorn Sauce
PrepPr5 minCookCk10 minTotalTot15 minServesSrv2–3Ca:PCa:P1:0.0
Ingredients
- 1 tbsp black peppercorns
- 1 glug of whisky or rum
- 150 ml (about 2/3 cup) heavy cream
- Salt and pepper (to taste)
Directions
- After cooking steak, add the peppercorns to the pan and let them soften.
- Remove the steak and place aside to rest.
- Pour in whisky or rum and light with a long match to flambé.
- Once flames die down, pour in the heavy cream and swirl to cover the pan.
- Bring to a boil, then reduce heat and simmer for 3–4 minutes.
- Season with salt and pepper to taste.
Nutrition Facts
Per serving (1 of 3). Does not change when you scale ingredients.
- Calories 226.36666666666667
- Total Fat 54.7g
- Saturated Fat 34.2g
- Cholesterol 207.6 mg
- Sodium 107.6 mg
- Carbohydrate 20g
- Sugar 4.2g
- Protein 3.3g
- Calcium 144.5 mg
- Phosphorus 4 mg
- Ca:P ratio 1:0.0
- Vitamin A 5 mcg
- Vitamin C 0.4 mg
- Selenium 0.1 mcg
