Green Peppercorn Sauce

Green peppercorns in brine are a better choice than the dry-packed type because they give a more rounded flavour.
Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    tbsp green peppercorns in brine, drained

  • 1

    small onion, finely chopped

  • 2

    tbsp butter

  • 1 1/4

    cups light stock (chicken or vegetable)

  • juice of l lemon

  • 1

    tbsp beurre manie (Beurre manié is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter.)

  • 3

    tbsp double cream

  • 1

    tsp Dijon mustard

  • salt and pepper

Directions

Dry the peppercorns on absorbent kitchen paper then crush lightly under the blade of a heavy-duty knife. Soften the onion in the butter add the stock and lemon juice and simmer for 15 minutes. Whisk in the beurre manie a little at a time, and continue to cook until the sauce thickens. Reduce the heat and stir in peppercorns, cream and mustard to taste. Serve hot with pork steak and buttered pasta.

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