Recipe

Peppercorn cream sauce

Apr 27, 2013 2:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Peppercorn cream sauce
  • 60 gram butter
  • 4 small golden french shallots, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup canned green peppercorns, drained, rinsed
  • 2/3 cup chicken stock
  • 1 1/4 tablespoon cornflour
  • 1/2 cup cream
  • 1 tablespoon thyme leaves

Method

Peppercorn cream sauce
  • 1
    Melt butter in small saucepan over moderate heat until foaming. Cook and stir shallots and garlic for 2 minutes. Stir in peppercorns; cook and stir for 1 minute.
  • 2
    Add stock; bring to the boil. Reduce heat; simmer for 3 minutes or until reduced slightly.
  • 3
    Mix cornflour and cream to a paste. Gradually whisk cream into sauce until combined. Bring to the boil. Reduce heat; simmer, stirring, for 3 minutes or until sauce thickens. Stir in thyme. Season with salt and pepper.

The Latest from Food To Love