Peppercorn sauce

Peppercorn sauce

An easy sauce made without cream and using everyday things from the cupboard. Great for salmon, tuna steaks or steak.



6 servings
  1. 1 tbsp plain flour
  2. 25 grams butter
  3. 1 tbsp whole black peppercorns
  4. 1/2 stock cube
  5. 150 ml boiling water
  6. 150 ml whole milk


10 mins
  1. Add Photo

    Put peppercorns in a bag and smash with a rolling pin, or quickly blitz in blender.

  2. Add Photo

    Make up stock with water and half a stock cube.

  3. Add Photo

    Gently melt the butter in a saucepan.

  4. Add Photo

    Add the flour and little at a time, stirring to make a paste

  5. Add Photo

    Add the crushed peppercorns

  6. Add Photo

    Add the stock, and little at a time, stirring throughout to avoid lumps.

  7. Add Photo

    At this stage you should have used all the stock. Now add the milk until the sauce reaches the desired consistency.

  8. Add Photo

    Bring back to the boil, stirring all the time.

  9. Add Photo

    Serve straight away.

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