Riverford Wicked Leeks
Green peppercorn sauce recipe image

Print Green peppercorn sauce

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 & rinsed
  • 1 tsp Dijon mustard
  • 3 tbsp double cream


  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.
  2. Reduce heat to medium, add the peppercorns, then whisk in the mustard and cream.
  3. Continue to simmer for 2-3 minutes until the sauce is slightly thickened and glossy.
want to cook with fresh ingredients? try one of our award winning veg boxes