Creamy Peppercorn sauce  

Ingredients for Creamy Peppercorn sauce:

  - 1 tbsp butter

  - 1 cup salt-reduced beef stock

  - 3 tbsp green peppercorns

  - 2 tsp cracked black peppercorns

  - ⅛ cup fresh cream

  - sea salt, to taste

  - 3 tsp potato flour or cornflour as thickener

  - 2 tsp cold water


In a small saucepan melt butter over medium heat.

Add green and black peppercorns and cook for 20 seconds in bubbling butter. Add stock and bring to a boil, then simmer for 5 minutes to reduce the sauce. Add cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk in potato flour mixed in with two teaspoons chilled water.

Whisk for a further minute for the sauce to thicken.

Serve over steak, roasted chicken or schnitzel.