1 tablespoon cracked peppercorns (green or black, or a mixture)
225ml double cream
salt to taste
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Method Prep:5min › Cook:15min › Ready in:20min
In a small saucepan over medium heat, combine beef stock and cracked peppercorns. Simmer until reduced to slightly, to about 225ml, stirring frequently. Add whisky and cream. Continue simmering, without boiling, until reduced to about 200ml.
Great sauce,i added a couple of finely diced chestnut mushrooms with the peppercorns to give it a little more depth and deglazed the pan with whisky before adding.An absolute keeper,thank you candyman. - 30 Sep 2014