Try this Creamy Peppercorn Sauce recipe, or contribute your own.
Suggest a better descriptionIf 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.
Crush peppercorns with rolling pin in a Ziploc bag
Melt butter over medium heat and deglaze the pan if necessary.
Fry shallots until fragrant and translucent (2-3mins).
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.
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.
Remove from heat and pour into jug. Just be aware it'll thicken the longer you leave it.
Note:
Storage/Reheating - Allow to completely cool then store in the fridge for 2-3days (longer at your discretion). Reheat on the stove over LOW heat, stirring as you go to ensure the sauce doesn't split. Only heat until it's warmed through again, don't rapid simmer or you risk the sauce splitting. You can also do this in short bursts in the microwave, stirring between each stint.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (626g) | ||
Recipe Makes: 1 | ||
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Calories: 563 | ||
Calories from Fat: 502 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.8g | 74 % | |
Saturated Fat 34.8g | 174 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 193.5mg | 60 % | |
Sodium 4618.3mg | 159 % | |
Potassium 946.1mg | 25 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber -1.7g | -7 % | |
Sugars, other 7.7g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 563
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