Peppercorn sauce
Servings:
6 people
Classic and iconic - a peppercorn sauce is a thing of great beauty. The balance of richness with piquancy with light acidity is what plays the major role here, but this also about the depth the garlic and herbs bring to the party. Quicker to make than you may think and ever popular this is a great version of this traditional steak sauce.
Ingredients
- 1 knob butter
- 1/2 onion, very finely chopped
- 1 clove garlic, very finely chopped
- 1 tsp whole black peppercorns, lightly crushed
- a little fresh thyme
- 1/2 tbsp flour
- a handful flat leaf parsley, chopped
- 1/2 glass good white wine
- 2 tbsp Worcester sauce
- 1/2 pint venison / other meat stock
- salt and pepper
- a knob butter (optional)
- good pinch chopped parsley
Instructions
- In a small saucepan melt the butter over a moderate heat, add the onion, garlic, thyme and peppercorns and cook for around 5 mins until the garlic and onions are soft.
- Add the white wine and turn up the heat – keep cooking this until almost all the liquid is evaporated. Next add the Worchester sauce and again reduce until almost no liquid remains.
- Turn theheat back down to medium and add the flour, stir to form a paste. Add the stock in small quantities stirring all the time, until you reach a nice sauce consistency that coats the back of the spoon, add a little more stock and allow the sauce to cook, very slowly, for around two minutes.
- Season and if you like, finish with a little finely chopped parsley and another knob of butter.
Recipe Notes
Peppercorn sauce is a classic and everyone will have their own version after they have made it a few times. We like this one as a reliable and easy starting point and always seem to find ourselves dipping some chips in the extra sauce!
Classic and iconic - a peppercorn sauce is a thing of great beauty. The balance of richness with piquancy with light acidity is what plays the major role here, but this also about the depth the garlic and herbs bring to the party. Quicker to make than you may think and ever popular this is a great version of this traditional steak sauce.
Ingredients
- 1 knob butter
- 1/2 onion, very finely chopped
- 1 clove garlic, very finely chopped
- 1 tsp whole black peppercorns, lightly crushed
- a little fresh thyme
- 1/2 tbsp flour
- a handful flat leaf parsley, chopped
- 1/2 glass good white wine
- 2 tbsp Worcester sauce
- 1/2 pint venison / other meat stock
- salt and pepper
- a knob butter (optional)
- good pinch chopped parsley
Instructions
- In a small saucepan melt the butter over a moderate heat, add the onion, garlic, thyme and peppercorns and cook for around 5 mins until the garlic and onions are soft.
- Add the white wine and turn up the heat – keep cooking this until almost all the liquid is evaporated. Next add the Worchester sauce and again reduce until almost no liquid remains.
- Turn theheat back down to medium and add the flour, stir to form a paste. Add the stock in small quantities stirring all the time, until you reach a nice sauce consistency that coats the back of the spoon, add a little more stock and allow the sauce to cook, very slowly, for around two minutes.
- Season and if you like, finish with a little finely chopped parsley and another knob of butter.
Recipe Notes
Peppercorn sauce is a classic and everyone will have their own version after they have made it a few times. We like this one as a reliable and easy starting point and always seem to find ourselves dipping some chips in the extra sauce!
