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

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    Make up stock with water and half a stock cube.

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    Gently melt the butter in a saucepan.

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

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    Add the crushed peppercorns

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

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

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    Bring back to the boil, stirring all the time.

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    Serve straight away.

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