Creamy Peppercorn Sauce

Name: Creamy Peppercorn Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tbsp Whole Black Peppercorns, (crushed (see notes)); 1 cup / 250ml Double Cream, (at room temp (Heavy Cream in US)); 1/2 cup / 125ml Beef Stock; 2 small Shallots, (finely diced); 1 clove Garlic, (finely diced); 1 tbsp Butter; 1 tsp Worcestershire Sauce; Salt, (to taste)

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Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Author : Chris Collins

creamy peppercorn sauce

Ingredients

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1 tbsp Whole Black Peppercorns, (crushed (see notes))1 cup / 250 milliliters Double Cream, (at room temp (Heavy Cream in US))1/2 cup / 125 milliliters Beef Stock2 small Shallots, (finely diced)1 clove Garlic, (finely diced)1 tbsp Butter1 tsp Worcestershire SauceSalt, (to taste)

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Instructions

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Step 1

If you're frying steak, chicken, mushroom etc leave the juices in the pan. This will add a huge amount of flavour to the peppercorn sauce. Melt butter over medium heat and deglaze the pan if necessary. Fry shallots until fragrant and translucent (2-3mins).

Step 2

Add in garlic and peppercorns and fry for a minute or so until the garlic just begins to brown. Pour in Worcestershire sauce and beef stock, then stir in your cream. Add salt to taste.

Step 3

Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-12mins). It will thicken, just keep simmering and gently stirring.

Step 4

Remove from heat and pour into jug. Just be aware it'll thicken the longer you leave it. Enjoy!