Whisky peppercorn sauce

    20 min

    Peppercorn sauce is taken to new heights with the addition of whisky. Enjoy with steak, pork, chicken or even prawns.


    Yorkshire, England, UK
    64 people made this

    Serves: 4 

    • 300ml beef stock
    • 1 tablespoon cracked peppercorns (green or black, or a mixture)
    • 30ml whisky
    • 225ml double cream
    • salt to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. 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.
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