Creamy Peppercorn Sauce

• khẩu phần: 4 servings
• thời gian hoạt động: 5 minutes
• tổng thời gian: 20 minutes

Nguyên liệu

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)

Hướng dẫn

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!

Dinh dưỡng

• Calo: 142 kcal
• Tổng Chất béo: 14.5 g
• Chất béo bão hòa: 9 g
• Chất béo không bão hòa: 4.6 g
• Chất béo chuyển hóa: 0.1 g
• Cholesterol: 47 mg
• Natri: 47 mg
• Tổng Carbohydrate: 2.2 g
• Tổng Đường: 2.2 g
• Chất đạm: 1.7 g