Shadowing Practice: How To Make Peppercorn Sauce | Cookery School | Waitrose - Learn English Speaking with Video
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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.
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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.
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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.
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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.
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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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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B1 is gebaseerd op de video “How To Make Peppercorn Sauce”. Deze woorden komen het vaakst terug: sauce, peppercorn, pan, add, stock. Deze video bevat 8 zinnen en 783 woorden om na te spreken. Het gesproken deel duurt 3:48. De spreker praat snel, ongeveer 206 woorden per minuut, dus reken op verbonden en ingeslikte klanken. Slechts 81% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| peppercorn zelfstandig naamwoord | /ˈpɛpɚkɔɹn/ | peperkorrel |
| garlic zelfstandig naamwoord | /ˈɡɑɹlɪk/ | knoflook |
| flavor zelfstandig naamwoord | /ˈfleɪvə/ | meug, smaak |
| shallot zelfstandig naamwoord | /ˈʃælət/ | eslook, sjalot |
| steak zelfstandig naamwoord | /steɪk/ | biefstuk, steak |
| chip zelfstandig naamwoord | /t͡ʃɪp/ | fiche |
| ingredient zelfstandig naamwoord | /ɪnˈɡɹiːdi.ənt/ | ingrediënt |
| intensify werkwoord | /ɪnˈtɛnsɪfaɪ/ | intensiveren, verhevigen |
| tablespoon zelfstandig naamwoord | /ˈteɪbəlˌspun/ | eetlepel, soeplepel |
| brandy zelfstandig naamwoord | /ˈbɹændi/ | brandewijn |
| boil werkwoord | /bɔɪ(ə)l/ | koken, aan de kook brengen |
| creamy bijvoeglijk naamwoord | /ˈkɹiːmi/ | romig |
| simmer werkwoord | /ˈsɪmɚ/ | stoven, sudderen |
| spatula zelfstandig naamwoord | /ˈspætjʊlə/ | spatel |
| sunflower zelfstandig naamwoord | /ˈsʌn.flaʊ.əɹ/ | zonnebloem |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| come back werkwoord | terugkomen |
| end up werkwoord | belanden, terechtkomen |
| take off werkwoord | uittrekken, afzetten |
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Present perfect have/has + voltooid deelwoord — iets uit het verleden dat nu nog telt | you've added · we've reduced |
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | is thickened |
| Mogelijkheid met “might / may” might/may + werkwoord — iets is mogelijk maar niet zeker | might need |
| Toekomst met “going to” be going to + werkwoord — een plan of iets dat je ziet aankomen | I'm going to be · I'm going to use · you're just going to be |
Uitspraak om op te letten
De spreker gebruikt 32 samentrekkingen en verkorte vormen, zoals I'm, we're, you're. Spreek ze kort uit, zoals je ze hoort.
- De “th”-klanken: thicken /ˈθɪkən/, thickness /ˈθɪknəs/
- De klanken “sh” en “zh”: shallot /ˈʃælət/, splash /splæʃ/, chef /ʃɛf/
- Lange woorden — let op de klemtoon: ingredient /ɪnˈɡɹiːdi.ənt/, intensify /ɪnˈtɛnsɪfaɪ/, consistency /kənˈsɪs.tən.si/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: mustard /ˈmʌstəɹd/, cube /kjub/
- /æ/ — opener dan de Nederlandse “e”: shallot /ˈʃælət/, brandy /ˈbɹændi/, spatula /ˈspætjʊlə/, splash /splæʃ/
- /g/ — een harde plofklank, geen Nederlandse “g”: garlic /ˈɡɑɹlɪk/, ingredient /ɪnˈɡɹiːdi.ənt/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als peppercorn, garlic, flavor.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.