A classic sauce made with black peppercorns, cream and brandy for a lovely, rich sauce. Use mustard instead of Worcestershire sauce (NOT in the classic recipe). Choice and quantity of mustard is to your taste and will affect the colour as will any pan juices added.
Ingredients
- 1 tbsp butter
- 1 onion, chopped
- 2 cloves garlic
- 1 tbsp crushed peppercorns
- 250ml double cream
- 100ml beef stock
- 1 tsp Worcestershire sauce, optional
- Mustard as an alternative to Worcestershire sauce
- Herbs to taste
- Salt to taste
Method
- Melt the butter in a pan over a medium heat
- Add the garlic and onion.
- Cook on medium heat for 2 minutes, stirring often, until they begin to brown.
- Add in the beef stock and Worcestershire sauce and stir.
- Add in the cream, pepper and herbs, stir and reduce the heat to low.
- Cook for 5-7 minutes further, or until the sauce has thickened to your liking.
- Taste, add salt as required
Wild Salmon With Pink Peppercorn Sauce
Ring the changes with your peppercorns and mustard to refine the sauce for other meats, fish and seafood.
Mustard Options
Mustard options range from mild, tangy, yellow to pungent, complex Dijon, coarse whole grain, and sweet honey mustard. Specialized varieties include French, spicy brown, hot English, German and beer-infused options.