Sauces & Spreads
Creamy Peppercorn Sauce
4 servings
porsi5 minutes
waktu aktif20 minutes
total waktuBahan-bahan
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)
Petunjuk
Deglaze
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).
Peppercorns
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.
Simmer
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. If you've cooked steak or any other meat you can stir in any resting juices just before you finish, just for extra flavour!
Serve
Remove from heat and pour into jug. Just be aware it'll thicken the longer you leave it. Enjoy!
Nutrisi
Ukuran Porsi
-
Kalori
142 kcal
Total Lemak
14.5 g
Lemak Jenuh
9 g
Lemak Tak Jenuh
4.6 g
Lemak Trans
0.1 g
Kolesterol
47 mg
Natrium
47 mg
Total Karbohidrat
2.2 g
Serat Diet
-
Total Gula
2.2 g
Protein
1.7 g
4 servings
porsi5 minutes
waktu aktif20 minutes
total waktu