Peppercorn Sauce receipe anyone?

jackie_w

Hi there,

Im wondering if anyone has a peppercorn sauce recipe that they would like to share. I have made it before, using just cream (cant remember if it was single or double), and peppercorns, but, felt there was something missing, and it was quite runny.

Jackie xx

foreign_correspondent

ok, this is how I do it (my own invention but tastes good!)

I use milk as I a trying to be healthier but you could add some cream, or even use all cream!

ok. I bash some peppercorns (to taste) a bit in the pestle and mortar, chuck them in half or a pint of milk, depending on how much I want, chuck in a bayleaf and a thick slice of onion (not essential but these add a little flavour), and bring the to the boil, in a pan or in a jug in the micro.

Then I leave them for a bit if possible (to infuse!) then fish out the bayleaf and onion. Then I add some beef stock cube to taste (bovril or oxo type thing), and a splash of brandy. Then I use cornflour mixed with a little cold milk to thicken, although you could do a roux type think to thicken it if preferred.

If you have any meat juices or are doing this to go with steak, I would add them, or lift the cooked steaks out of the pan, puur the sauce in and give it a good stir to get any juices and steaky flavours into it!

mmm this is what I want for my dinner now, with steak, broccoli and chips!!

Swan_2

I just put a splash of wine or brandy in the pan that the pepper-coated steak's been cooked in & boil it up, stirring to make sure you get all the tasty bits, once it's reduced well, add double cream & seasoning & bring back to a simmer

Paulie'sGirl

I reduce stock or red wine with pan juices, then chuck in the peppercorns and a good slug of brandy, add the cream and let it reduce again.

Would adding a bit of flour and butter roux (butter and flour mashed together) help it thicken for you?

PGxx

Cruiksl

We use the following one - very tasty and low fat

Chicken stock cube
200 mls water
finely chopped onion
couple of cloves of garlic
crushed peppercorns or whole to taste
couple of tbsp worcester sauce
creme fraiche - low fat

Add the stock made up with the water to a small pan and add the garlic and onion. Let this boil for a few minutes, then add the peppercorns and worcester sauce. Let this cook away for about 20 mins until the sauce is reduced down.

Just before serving, remove from the heat and add the creme fraiche.

Very yummy and you can adjust the amount of peppercorns and worcester sauce to taste.

ladydriva

hiyas can i make peppercorn sauce with single cream?

thanks

Cruiksl

I would follow my recipe above but replace the creme fraiche with the single cream. Don't see how that wouldn't work out.

Pink.

ladydriva wrote: »

hiyas can i make peppercorn sauce with single cream?

thanks

It does work, I made it with single cream last night and it was lovely.

Pink

Swan_2

as the others have said, single cream works fine too

when we're having steak it's such a rare (no pun ) treat, that I use the double for sheer indulgence

TrulyMadly

Hi everyone,

Has anyone a tried and tested recipe for peppercorn sauce. The ones I've tried are either too cream - tasting (if you know what I mean) or too harsh and a nasty bitterness when you bite into the peppercorn. Help!