Peppercorn Sauce

INGREDIENTS

Whole black Peppercorn’s

Dijon Mustard

Brandy

Worcestershire Sauce

Beef stock

Cream

INSTRUCTIONS

Coarsely grind some whole black Peppercorns in a pestle and mortar.

Pop a sauce pan on the hob and turn the heat low.

Add the Peppercorns and gently toast for 30-40 seconds until aromatic.

Add 1-2 Tsp of Dijon Mustard, turn up the heat and deglaze with Brandy.

Burn off the alcohol and add a few drops of Worcestershire sauce and a splash of Beef stock.

Give everything a good mix and bring to a strong simmer.

Add a tiny pinch of Salt.

Reduce the stock and turn down the heat to medium.

Slowly add some Cream and stir through.

The darker the colour of the sauce, the more fiery, the lighter, the more gentle.

Pour the sauce out into a bowl, and serve.

Enjoy