PEPPER CORNS RECIPES
PEPPERCORN SAUCE RECIPE - OLIVEMAGAZINE
Peppercorn sauce is a classic for serving with steak – beef stock adds a savoury richness to balance the peppery notes
Provided by Janine Ratcliffe
Categories Quick and Easy
Total Time 10 minutes
Number Of Ingredients 7
Steps:
- Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes or until soft. Stir in the peppercorns and red wine vinegar.
- Turn up the heat to medium-high and boil until the liquid has almost completely evaporated.
- Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.
Nutrition Facts : Calories 0 calories, FatContent 0 gram fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium
BEST SZECHUAN RECIPES USING SZECHUAN PEPPERCORNS - OLIVEMAGAZINE
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