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Spices/Sauces/Rubs | |
| 1 tbsp butter 1 cup salt-reduced beef stock 3 tbsp green peppercorns 2 tsp cracked black peppercorns ⅛ cup white or red wine 2 tsp brandy, port or sherry, optional ⅛ cup fresh cream 1 tsp onion powder, optional sea salt, to taste 3 tsp arrowroot (tapioca flour or cornstarch as thickener) 2 tsp cold water | |
| In a small saucepan melt butter over medium heat. Add green and black peppercorns and cook for 20 seconds in bubbling butter. Add stock, wine and bring to a boil, then simmer for 5 minutes to reduce the sauce and cook off the alcohol. Add cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk in onion powder, if using, and arrowroot (tapioca flour) mixed in with two teaspoons chilled water. Whisk for a further minute for the sauce to thicken. Serve over steak, roasted chicken or schnitzel. You can keep leftover sauce in the fridge for up to 2 days. Reheat on the stove top, adding a dash of extra water if necessary, or in a microwave. | |
Unrated | |
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