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Ingredient
My Peppercorn Sauce π€©
Introduce
Chef :
Maureen πMy Peppercorn Sauce π€©
I make this for over Christmas for pork, chicken or beef every year with the Brandy cream. It's so nice adds more flavour than without just using cream. It is sweet which goes with the pork Loin were having and I always more more than I need as you can use the rest on dipping chips in or chicken so lovely. I think I love this sauce more than another and different ways of making this sauce I like them all. π
Ingredient
Food ration :
600mlsCooking time :
10 minutes
1 tbls
Butter
300 mls
BrandyCream
50 mls
tbls Double Cream to thicken
1/2 tbls
Worsestershire Sauce
150 mls
Boiled Water
1/2 tsp
Cracked Black Peppercorns
Cooking instructions
* Step 1
Add the butter to a deep frying pan melt then add onions cook for 5 minutes on medium until slightly browned
* Step 2
Next add the Beef cube to the water and mix then add with the onions and stir
* Step 3
Next add the peppers and stir in take off the heat and add the Brandy cream, and Double cream and mix return to the heat bring to boil and simmer.
* Step 4
* Step 5
Add the Worcestershire sauce stir in to mix simmer for 1 minute and serve add to a jug or gravy pourer. If you want it thicker add more double cream.
* Step 6
This is sweet as we're having this with Pork loin if you don't want it as sweet just use half the Brandy sauce and add more double cream.
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