Peppercorn Sauce Recipe

A good peppercorn sauce can transform any steak, chicken, pork or roast dinner into something extra special and luxurious. Here is my simple recipe for creamy peppercorn sauce, with an optional measure of brandy if that takes your fancy!

This recipe makes enough for approx. 4 people and takes just 10 minutes.

Peppercorn Sauce Recipe – what you need:

50g or approx. 2oz salted butter.

2x tablespoons plain flour.

1x teaspoon Dijon mustard.

1/2 pint semi-skimmed milk.

1/2 tablespoon Brandy (optional).

2x teaspoons whole black, red or green peppercorns.

Small saucepan.

Peppercorn Sauce Recipe – what you need to do:

1. Put the small saucepan onto a medium heat and add the butter. Once the butter has melted turn the heat to low and add the plain flour and mix thoroughly until a thick, smooth paste has formed and the flour has cooked off.

2. Add 1x teaspoon of Dijon mustard and stir.

3. Now gradually add the milk, stirring continuously until all the lumps are gone and a thick soup consistency has been reached – you may need more or less milk depending on the texture of the paste in the beginning.

4. Finally add the brandy (optional) and peppercorns and sea salt to taste, adding more brandy/peppercorns to suit. Cook gently for a further 5 minutes then remove from heat until ready to serve.

Enjoy!

I hope you like this Peppercorn Sauce recipe. As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.

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