Peppercorn Sauce Recipe

INGREDIENTS (based on 2 people):

1 small shallot finely chopped

Half a garlic clove finely chopped

1oz of unsalted butter

1 tablespoon of whole black peppercorns, lightly crushed.

1 sprig of thyme

1 fluid oz of brandy to taste

100mls of beef stock

4.5 fluid oz of double cream

Salt and ground white pepper to taste




-          Add the butter, shallots and garlic to a pan and lightly fry without colour.


-          Add the lightly crushed peppercorns.


-          Add the brandy and burn off the alcohol.


-          Add the beef stock and thyme, and reduce for a couple of minutes.


-          Then add the double cream.


                               Season with salt and pepper to taste

Beurre-Blanc© Cookery School - 2014
14 Stone Close - Worthing - West Sussex - BN13 2AU