Peppercorn sauce
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Peppercorn sauce

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

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Ingredients

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

Steps

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

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  2. Make up stock with water and half a stock cube.

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  3. Gently melt the butter in a saucepan.

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

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  5. Add the crushed peppercorns

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

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  7. 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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  8. Bring back to the boil, stirring all the time.

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  9. Serve straight away.

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