Green Peppercorn Sauce

By HeatherS

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

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

Details

Servings 4

Preparation

Step 1

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.