Green peppercorn sauce

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Sauces, conserves & preserves

Green peppercorn sauce

Starter Serves 2 30 min
Equally good with steak or a roast


  • 2 heaped tbsp shallots, finely chopped
  • 1 tbsp olive oil
  • 100ml white wine
  • 150ml beef stock
  • 2 tsp green peppercorns in brine, drained and rinsed
  • 1 tsp Dijon mustard
  • 3 tbsp double cream


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Fry the shallots in the oil for 5 minutes until soft. Add the wine and beef stock to the pan and allow to bubble until reduced by half.
  • Step 2

    Reduce heat to medium, add the peppercorns, then whisk in the mustard and cream.
  • Step 3

    Continue to simmer for 2-3 minutes until the sauce is slightly thickened and glossy.

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