Creamy Peppercorn Sauce

Name: Creamy Peppercorn Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: 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)

4 servings

servings

5 minutes

active time

20 minutes

total time

Start Cooking

Ingredients

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)

Directions

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!

Nutrition

Serving Size

Calories

142 kcal

Total Fat

14.5 g

Saturated Fat

9 g

Unsaturated Fat

4.6 g

Trans Fat

0.1 g

Cholesterol

47 mg

Sodium

47 mg

Total Carbohydrate

2.2 g

Dietary Fiber

Total Sugars