An easy sauce made without cream and using everyday things from the cupboard. Great for salmon, tuna steaks or steak.
Put peppercorns in a bag and smash with a rolling pin, or quickly blitz in blender.
Make up stock with water and half a stock cube.
Gently melt the butter in a saucepan.
Add the flour and little at a time, stirring to make a paste
Add the crushed peppercorns
Add the stock, and little at a time, stirring throughout to avoid lumps.
At this stage you should have used all the stock. Now add the milk until the sauce reaches the desired consistency.
Bring back to the boil, stirring all the time.
Serve straight away.
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