Peppercorn sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- a knob butter
- 1 long shallotfinely chopped
- 1½ tsp whole black peppercornscrushed
- 1 tbsp red wine vinegar
- 100ml strong beef stock
- 100ml double cream
- 1 tsp Dijon mustard
Method
step 1
Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes or until soft. Stir in the peppercorns and red wine vinegar.
step 2
Turn up the heat to medium-high and boil until the liquid has almost completely evaporated.
step 3
Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.
