"To make a nice sauce, you need a good base." McKreider emphasizes that the right foundation is crucial for a perfect steak au poivre sauce, with veal stock as his restaurant's choice. This adds an unmatched silkiness to the sauce beyond just butter, brandy, and cream.
"You can find a nice product at specialty stores. Look for demi-glace." McKreider suggests demi-glace as a more accessible alternative to homemade veal stock, making it easier for home cooks to achieve a restaurant-quality sauce.
"It takes more brandy than you think. Also don't forget the green peppercorns!" McKreider highlights the importance of liberal brandy use in the sauce, as well as incorporating green peppercorns for added flavor complexity.
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