Creamy Peppercorn sauce
Ingredients for Creamy Peppercorn sauce:
- 1 tbsp butter
- 1 cup salt-reduced beef stock
- 3 tbsp green peppercorns
- 2 tsp cracked black peppercorns
- ⅛ cup fresh cream
- sea salt, to taste
- 3 tsp potato flour or cornflour as thickener
- 2 tsp cold water
In a small saucepan melt butter over medium heat.
Add green and black peppercorns and cook for 20 seconds in bubbling butter. Add stock and bring to a boil, then simmer for 5 minutes to reduce the sauce. Add cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk in potato flour mixed in with two teaspoons chilled water.
Whisk for a further minute for the sauce to thicken.
Serve over steak, roasted chicken or schnitzel.