Bourbon, Peach & Peppercorn sauce

I designed this sauce to go with steak but really, it’s much more versatile – think… BBQ. It’s got heat from the peppercorns, sweetness from the peaches, tangy notes and the touch of bourbon makes this sauce complex and delicious!

Bourbon, Peach & Peppercorn steak sauce

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Course: Sauce

Cuisine: American

Keyword: BBQ sauce

Servings: 8

Ingredients

 

1x2x

• 1 TBSP Black peppercorns - lightly crushed
• 2 TBSP Salted butter
• 1/2 cup Sweet onion - chopped
• 1 small Shallot - chopped
• 3 medium Peaches - skinned, chopped
• 1/4 cup Golden raisins
• 1/4 cup Cider vinegar
• 2 TBSP Date syrup - or molasses
• 2 TBSP Tomato paste
• 1 TBSP Worchestershire
• 1 TBSP Bourbon
• 2 tsp Kosher salt

Instructions

• In medium saucepan over MED heat, toast peppercorn for 1 min. Add butter and when foaming, add onion and shallot. Cook 2 min or until softened. Add peaches, cook another 2 min.
• Add raisins, salt and liquids. Mix well and bring to simmer for 10 minutes. Remove from heat and allow to cool slightly.
• Add to a blender and puree until thick and smooth. Refrigerate before serving.

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