File:How to Make the Pepper Cream Dressing

Description
Creamy Peppercorn Sauce couldn't be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/creamy-peppercorn-sauce/

CREAMY PEPPERCORN SAUCE | Serves 4

🍴INGREDIENTS🍴

- 1 tbsp Black Peppercorns, crushed - 1 cup / 250ml Double Cream - 1/2 cup / 125ml Beef Stock - 2 small Shallots, finely diced - 1 clove of Garlic, finely diced - 1 tbsp of Butter - 1 tsp of Worcestershire Sauce - Salt, to taste

🍴METHOD🍴

- If you're frying steak, chicken, mushroom etc leave the juices in the pan. This will add a huge amount of flavour to the peppercorn sauce.

- Melt your butter over medium heat and deglaze the pan if necessary. Fry your shallots until fragrant and translucent. (2-3mins)

- Add in your garlic and peppercorns and fry for a minute or so until the garlic just begins to brown.

- Pour in your Worcestershire sauce and beef stock, then stir in your cream.

- Add salt to taste.

- Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-10mins).
 * 1 tbsp of peppercorn will add a good kick of spice. For less spice start with 1 tsp and adjust accordingly.

As always, for full nutrition, guidance and recipe notes head to the full blog post https://www.dontgobaconmyheart.co.uk/creamy-peppercorn-sauce/

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See you next time :)