Peppercorn Sauce Recipe

INGREDIENTS (based on 2 people):

1 small shallot finely chopped

Half a garlic clove finely chopped

1oz of unsalted butter

1 tablespoon of whole black peppercorns, lightly crushed.

1 sprig of thyme

1 fluid oz of brandy to taste

100mls of beef stock

4.5 fluid oz of double cream

Salt and ground white pepper to taste

 

 

METHOD:

-          Add the butter, shallots and garlic to a pan and lightly fry without colour.

 

-          Add the lightly crushed peppercorns.

 

-          Add the brandy and burn off the alcohol.

 

-          Add the beef stock and thyme, and reduce for a couple of minutes.

 

-          Then add the double cream.

 

                               Season with salt and pepper to taste


Beurre-Blanc© Cookery School - 2014
14 Stone Close - Worthing - West Sussex - BN13 2AU
0190369383107722087437info@beurre-blanc.co.uk