Pratique du Shadowing: How To Make Peppercorn Sauce | Cookery School | Waitrose - Apprendre l'anglais à l'oral avec la vidéo
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1
I think peppercorn sauce is an absolute classic sauce, not much beats it really. Hi I'm Becca one of the chef tutors here at the Waitrose cookery school. Today I'm going to be taking you through exactly how to make the perfect peppercorn sauce. Peppercorn sauce is my number one choice of sauce to have with steak and chips - it's really creamy and it's got those lovely peppercorns in there giving it absolutely heaps of flavour. So I've got my pan on a medium heat and I'm going to add in my shallots and also a little splash of sunflower oil. Along with my shallots in the pan, I'm going to add a pinch of salt, they give off a really nice sweet flavor into the base of the sauce so it is a really important step. Just cook them for five minutes.
2
I'm going to use my microplane to grate the garlic straight into the pan with the shallots.
3
So you don't want to add your garlic in too early because it burns really, really easily. If you're making a sauce where you're reducing part of it down you really want to be careful with your garlic and your shallots because basically you're just going to be intensifying those flavors as you reduce the sauce down. So try to add your garlic in near the end and then when you add the other ingredients that will help to stop the garlic cooking any further. So we've got a tablespoon of black peppercorns going straight into the pan, you could use green peppercorns here as well that's absolutely fine and then once you've added your peppercorns in, we're going to add in our brandy.
4
So we're going to be using two tablespoons. So we're cooking the brandy off for a moment or two, we want to keep all of that flavor in there but we're just taking off some of the water.
5
If you don't want to put any alcohol in your peppercorn sauce, it's absolutely fine just leave that out. As soon as it's looking a little bit thicker in the bottom of the pan then we're ready to go in with our stock so I've got 500ml of fresh beef stock. If you use a stock cube it's got quite a lot of salt in it already and then as you reduce your sauce down you'll find they'll end up really, really salty. It's always best to use a homemade or a fresh stock. If you are going to use veg stock that's absolutely fine, it's not the traditional way to make this sauce.
6
The link to the full recipe is in the description. You've added quite a lot of cold ingredients into the pan; 500ml of stock, so you might need to just turn your pan up in order to get this boiling and reduce it down and you want it to go sort of much thicker consistency. Once you've made your sauce, you can pop it in a plastic container and get it into the fridge and keep it there for about three days. We've got 100ml of whipping cream going straight into the pan, I'm also going to add in two teaspoons of dijon mustard, this is going to add loads of flavor into our sauce and then mix those ingredients all together. You can see straight away that it's that classic color of peppercorn sauce, it's looking good and it's starting to smell really good too.
7
You're going to want to leave this to reduce for about 20 minutes but you want to do this just at a simmer, not at a boil. The sauce is thickened up now, as I'm running my spatula through the base of the pan the sauce is splitting and then coming back together quite slowly and I can see the base of the pan as I do that and that's how you sort of tell this at the right thickness.
8
So because we've reduced the sauce down so much it's really intensified the flavors there so I don't think it needs any more salt for me but always worth checking and adding any more if you want to. So I've got my steak and chips here, we've also got some videos on how to make the perfect steak and triple cooked chips - those videos are in the top right hand corner and are in the description below. So there it is, peppercorn sauce. Absolutely perfect sauce, I think it's a real classic and definitely give it a go it's pretty easy make it in advance and then you can reheat it when you're ready to eat your steak and chips and enjoy!
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Vocabulaire et conseils d’expression pour cette leçon
Cette leçon d’expression orale de niveau B1 s’appuie sur la vidéo « How To Make Peppercorn Sauce ». Les mots qui reviennent le plus souvent : sauce, peppercorn, pan, add, stock. Cette vidéo contient 8 phrases et 783 mots à répéter en shadowing. La partie parlée dure 3:48. Le locuteur parle vite, environ 206 mots par minute : attendez-vous à des liaisons et à des sons réduits. Seuls 81 % des mots font partie des 3 000 mots les plus courants en anglais, le vocabulaire est donc exigeant.
Vocabulaire clé de cette vidéo
Les 15 mots les plus avancés de la vidéo, avec leur prononciation et leur sens :
| Mot | Prononciation | Sens |
|---|---|---|
| peppercorn nom | /ˈpɛpɚkɔɹn/ | grain de poivre |
| garlic nom | /ˈɡɑɹlɪk/ | ail |
| flavor nom | /ˈfleɪvə/ | goût, saveur |
| shallot nom | /ˈʃælət/ | échalote |
| steak nom | /steɪk/ | bifteck, steak |
| chip nom | /t͡ʃɪp/ | brisure, fragment |
| ingredient nom | /ɪnˈɡɹiːdi.ənt/ | ingrédient |
| intensify verbe | /ɪnˈtɛnsɪfaɪ/ | intensifier |
| tablespoon nom | /ˈteɪbəlˌspun/ | cuillère à soupe, grande cuillère |
| brandy nom | /ˈbɹændi/ | brandy, eau-de-vie |
| boil verbe | /bɔɪ(ə)l/ | faire bouillir, porter à ébullition |
| creamy adjectif | /ˈkɹiːmi/ | crémeux |
| reheat verbe | /ɹiːˈhiːt/ | réchauffer |
| simmer verbe | /ˈsɪmɚ/ | mijoter, bouillotter |
| spatula nom | /ˈspætjʊlə/ | spatule |
Les verbes à particule que vous entendrez
| Mot | Prononciation | Sens |
|---|---|---|
| come back verbe | revenir | |
| end up verbe | se terminer, se finir | |
| give off verbe | /ɡɪv ɒf/ | émettre |
| take off verbe | enlever, ôter |
La grammaire de cette vidéo
Les structures que le locuteur utilise le plus, avec les mots exacts de la vidéo :
| Structure | Dans la vidéo |
|---|---|
| Present perfect have/has + participe passé — une action passée qui compte encore maintenant | you've added · we've reduced |
| Voix passive be + participe passé — l’accent est mis sur ce qui arrive, pas sur qui le fait | is thickened |
| Possibilité avec « might / may » might/may + verbe — quelque chose de possible mais pas certain | might need |
| Futur avec « going to » be going to + verbe — un projet ou ce que l’on voit venir | I'm going to be · I'm going to use · you're just going to be |
Prononciation à surveiller
Le locuteur utilise 32 contractions et formes réduites, comme I'm, we're, you're. Prononcez-les sous leur forme courte, telles que vous les entendez.
- Les sons « th »: thicken /ˈθɪkən/, thickness /ˈθɪknəs/
- Les sons « sh » et « zh »: shallot /ˈʃælət/, splash /splæʃ/, chef /ʃɛf/
- Mots longs — placez bien l’accent: ingredient /ɪnˈɡɹiːdi.ənt/, intensify /ɪnˈtɛnsɪfaɪ/, consistency /kənˈsɪs.tən.si/
Les sons difficiles pour les francophones :
- /tʃ/ et /dʒ/ — à ne pas adoucir en « ch » et « j »: chip /t͡ʃɪp/, pinch /pɪnt͡ʃ/
- /r/ anglais — langue recourbée, sans frotter la gorge: peppercorn /ˈpɛpɚkɔɹn/, garlic /ˈɡɑɹlɪk/, ingredient /ɪnˈɡɹiːdi.ənt/, brandy /ˈbɹændi/, creamy /ˈkɹiːmi/
Comment s’entraîner avec cette vidéo
- Écoutez la vidéo en entier une fois sans parler et notez les mots que vous ne connaissez pas.
- Commencez à la vitesse 0,75×, répétez phrase par phrase, puis revenez à la vitesse normale quand cela devient facile.
- Enregistrez-vous et comparez avec l’original, en faisant attention à des mots comme peppercorn, garlic, flavor.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.