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PEPPERCORN SAUCE
Prep/Cooking Time: 45-60 Minutes
Printable VersionIngredients
- 120g onion
- 12g garlic
- 20g butter
- 4g mignonette black peppercorns
- 100ml white wine
- 10ml white wine vinegar
- 200ml chicken stock (400ml water 10g chicken powder)
- 200ml cream
- cornflour to thicken
- salt
- pepper
Instructions
- Peel the onion and garlic then finely chop
- Place the butter in a thick bottomed pan and turn the heat to medium
- Add to the pan the chopped onion and garlic and suate till starting to turn golden
- Add to the pan the crushed peppercorns and suate for a minute
- Add to the pan the white wine and vinegar
- Reduce till the pan is nearly dry
- Add to the pan the stock and bring to the simmer (water and powder if necessary)
- Reduce by 1/3
- Add to the pan the cream and reduce again by 1/3
- If the sauce has not acheived a coating consistency add diluted conrflour till thickened
- Season to taste then cool
- Reserve in the fridge till needed
