Homemade Peppercorn Sauce

Does anyone else just feel like this year is going so quick… I mean how is it the middle of May already! I had such big plans for getting so much done to our house this year. Nearly 6 months in and I’ve done sweet FA!

We had someone come out to quote getting our driveway block paved last week, they came and measured the area, and said they would come back 2 days later to discuss the quote, and then they never showed up and we haven’t heard from them since. WTF! I don’t see the point in chasing them, they clearly don’t need our business. Anyway…

My Hubby really fancied steak Saturday night, so i bought all the ingredients, and when we got home realised I had forgotten peppercorn sauce! Disaster. I was then thinking, it can’t be that hard to make the sauce at home, but nearly every recipe used cream, and I only had milk. Plus I don’t really like using cream in sauces.

I did some research and pulled together a few recipes, and it turned out amazing. Better than store bought. We will definitely make it again, and it was so easy.

Ingredients

  • 2 tbsp whole peppercorns  (use less if you don’t like it too hot)
  • 55g butter
  • 2 tbsp plain flour
  • 2 tbsp brandy
  • 300ml stock
  • 150ml milk

Method

Put the peppercorns in a pestle and mortar and crack them, to release the flavour.

In a medium saucepan, melt the butter, then add the brandy and flour to form a paste. Allow the flour to cook out for a minute or two, and then add the stock gradually, making sure it’s all incorporated before adding more.

Then add the peppercorns, and allow to simmer for 5 minutes. Stir in the milk and then allow to thicken, around 10-15 minutes.

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