Creamy Peppercorn Sauce

Creamy Peppercorn Sauce
A quick peppercorn sauce is the perfect addition to any meal. I’m serious, I pour this stuff over everything. I like to call it ‘dressing up your dinner’. That or just pouring calories over your dinner, because that’s also quite fun. Delicious calories nevertheless!
'A Creamy Peppercorn Sauce couldn't be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!' 

Ingredients
  • 1 tbsp Black Peppercorns, crushed
  • 1 cup / 250ml Double Cream
  • 1/2 cup / 125ml Beef Stock
  • 2 small Shallots, finely diced
  • 1 clove of Garlic, finely diced
  • 1 tbsp of Butter
  • 1 tsp of Worcestershire Sauce
  • Salt, to taste

Method
  1. If you're frying steak, chicken, mushroom etc leave the juices in the pan. This will add a huge amount of flavour to the peppercorn sauce.
  2. Melt your butter over medium heat and deglaze the pan if necessary. Fry your shallots until fragrant and translucent. (2-3mins)
  3. Add in your garlic and peppercorns and fry for a minute or so until the garlic just begins to brown. 
  4. Pour in your Worcestershire sauce and beef stock, then stir in your cream.
  5. Add salt to taste.
  6. Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-10mins).
Recipe Notes
a) If you're not frying anything in the pan prior to the sauce, then start from melting the butter.
b) Spice - 1 tbsp of peppercorns will result in a definite kick in terms of spice. If you're not keen on spice then start with 1 tsp and adjust accordingly.
c) Crushing the peppercorns - To crush the peppercorns, either use a pestle and mortar or pop them in a zip lock bag and whack with a rolling pin (or something to that effect).
d) Using Brandy - If you still fancy adding Brandy, add it after the butter is melted. Allow it to simmer for a few seconds and then stand back and ignite the vapours with a match. Leave the flames to die down naturally to burn off all the alcohol. This is an important step as it it leaves a glossy/syrupy texture that helps thicken your sauce. If you are not confident with these steps please don't attempt them.
e) Calories - based on a division of 4. The whole peppercorn sauce recipe = 570 calories.

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