A Creamy Peppercorn Sauce couldn't be increasingly straightforward and delectable to make! This Peppercorn Sauce without cognac is going to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!
A snappy peppercorn sauce is the ideal expansion to any feast. I'm not kidding, I pour this stuff over everything. I like to call it 'sprucing up your supper'. That or simply pouring calories over your supper, since that is additionally very enjoyment. Scrumptious calories by and by!
I've been fixated on peppercorn sauce for whatever length of time that I can recall. It predominantly began around the time got fixated on steak, since steak with peppercorn sauce is juuuuuust the best.
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Ingredients :
- 1 tbsp Black Peppercorns, crushed
- 1 cup / 250ml Double Cream
- 1/2 cup / 125ml Beef Stock
- 2 small Shallots, finely diced
- 1 clove of Garlic, finely diced
- 1 tbsp of Butter
- 1 tsp of Worcestershire Sauce
- Salt, to taste
Instructions:
- 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 your butter over medium heat and deglaze the pan if necessary. Fry your shallots until fragrant and translucent. (2-3mins)
- Add in your garlic and peppercorns and fry for a minute or so until the garlic just begins to brown.
- Pour in your Worcestershire sauce and beef stock, then stir in your cream.
- Add salt to taste.
- Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-10mins).
For more detail : bit.ly/2sIkJRj
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