Peppercorn Sauce

Peppercorn sauce originated from classic french cuisine sauce au poivre, the classic version has shallots, brandy, cream, brown sauce and peppercorns, is a full body heavy sauce, we find the classic sauce adds too much friction to the beef flavours, often overpowering the premium produce.

Our approach to peppercorn sauce is more simple, using green peppercorn for the fresh pepper spice, medium body with red wine and buttery notes, cream is optional personal taste, just a small spoon for a velvety rounded finish, serve with spoon of dijon mustard on the side, is a regular old pal sauce for many.

Goes well with steaks, roast pork and whole spice roasted chicken.

Ingredients

- Brown Sauce 300g

- Green Peppercorn 1 tablespoon crushed

- Butter unsalted 50g

- Cream 1 tablespoon, optional

- Cornflour 1 tablespoon for slurry