Peppercorn Sauce

I love peppercorn sauce, and will eat it on pretty much anything.

It's actually quite quick and simple to make from scratch too, and tastes a lot better than packet stuff

To make this recipe lighter, instead of using cream you can use a small amount of water instead to adjust the consistency

Cooking Time

Ingredients

• 3 tablespoons peppercorns
• 60g butter
• 1 shallot, minced
• 100ml brandy
• 100ml beef stock
• 60ml double cream

Method

1. Crush the peppercorns. Mortar and pestle is best, but the back of a spoon on a plate will do (just takes longer)
2. Melt the butter in a saucepan at medium heat
3. Add the shallots and suate for about 3 minutes, or until soft
4. Add the brandy and boil for 3 minutes
5. Add the beef stock and peppercorns and then boil for another 3 minutes
6. Reduce the heat back to medium and add the cream
7. Heat thoroughly, but don't allow to boil. The sauce will start thickening
8. Once your desired thickness is reached, remove from the heat and serve with food