Green Peppercorn Sauce
Peppercorn Sauce is an old favourite often found in pubs alongside garlic and mushroom sauces. Peppercorn Sauce goes particularly well served with a steak and green salad.
This recipe serves 2 people and can be made ahead of time and simply heated in the pan in which the steak is cooked. This deglazes the pan and adds extra flavour to the sauce.
Simply double or treble these quantities for more people.
The same principle is used when sautéing the shallot in this recipe. Cook the shallot really well, allowing it to develop a rich brown colour before adding the wine.
2 tablespoons green peppercorns in brine, rinsed and drained
1 tablespoon butter
1 shallot or 1/2 a brown onion, very finely chopped
100ml white wine
150ml of chicken stock
good pinch of brown sugar
1/2 teaspoon Dijon mustard
1 tablespoon of thickened cream
1 teaspoon corn flour
Heat butter in a small pan on a medium/high heat.
Add finely chopped shallot and fry, stirring, until the shallot develops a rich brown colour.
Reduce heat to medium and add green peppercorns and crush lightly with the back of a wooden spoon, just enough to help release their flavour.
Pour in wine and reduce to about 1 tablespoon.
Blend Dijon mustard, brown sugar and chicken stock and stir into the sauce.
Simmer for 10 minutes.
Whisk corn flour and cream together and blend into the sauce.
Simmer gently for another 5 minutes and serve.
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