Peppercorn sauce

This is a classic creamy peppery sauce made with simple ingredients. Use it on steak or grilled portobello mushrooms.

Prep time: 5 mins

Cook time: 5 mins

Servings: 2

Ingredients

1 tbsp black peppercorns
2 tsp olive oil
25g unsalted butter
1 shallot, finely chopped
125ml beef or veg stock, home made or made with a Kallo stock cube
2 tsp coarse grain mustard
4 tbsp double cream

Instructions

Coarsely crush the peppercorns.

If using the sauce for steak, cook the steak first then set to one side. Or use whatever pan you’ve been cooking in.

Reduce the frying pan heat to low and add the butter and chopped shallot. Cook until soft and turn pale golden.

Add the crushed peppercorns, stock and mustard and simmer, stirring occasionally for 4-5 minutes.

Add the cream and heat through, making sure the sauce doesn’t boil.

Pour the sauce over whatever you’re using it on!

Nutrition Info

Peppercorn sauce

Don’t sweat the nutritional info of a delicious sauce, but if you’re keen this one contains vitamins A and B6 as well as small amounts of iron, calcium and potassium.

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