Whether you’re looking to make a peppercorn sauce for a steak, chicken or even a lovely bit of gammon, this recipe from Charlotte’s Lively Kitchenwill not disappoint.
Charlotte swapped out the cream for skimmed milk to make her peppercorn sauce, as it’s an ingredient most of us have in our household cupboards. But don’t worry, this doesn’t compromise the sauce's rich and creamy consistency.
Ingredients
• 35g butter
• 35g plain flour
• 200ml milk (Charlotte uses skimmed, but any type is fine)
• 100ml chicken stock (or ½ a chicken stock cube mixed with 100ml of water)
• 1 tbsp brandy
• 15g black peppercorns (you can change this based on how peppery you’d like your sauce)
Method
- Pop the peppercorns into a plastic bag, wrap with a tea towel and bash them with a rolling pin so the peppercorns are cracked. Make sure you don’t overdo it though, if you overgrind your peppercorns the sauce will lose it’s intense peppery flavour.
- Melt the butter in a small sauce pan on a low heat. Once it’s melted, gradually add the flour until you have a thick smooth paste. Leave this on the heat for a couple more minutes, while stirring regularly.
- Mix in the brandy.
- Gradually add in your milk while continuing to stir (you may want to switch to using a whisk to avoid any lumps).
- Once you’ve added all your milk, pour in the chicken stock, black peppercorns and season with salt.
- Simmer gently until the sauce has reduced to your required consistency.