Whisky peppercorn sauce
Peppercorn sauce is taken to new heights with the addition of whisky. Enjoy with steak, pork, chicken or even prawns.
Ingredients
Serves: 4
- 300ml beef stock
- 1 tablespoon cracked peppercorns (green or black, or a mixture)
- 30ml whisky
- 225ml double cream
- salt to taste
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.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (7)
Fantastic recipe. Have just made this for our steak and was so easy to make. - 14 Jul 2013
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
Fantastic recipe, just added some onions to it to make it slightly denser - 29 Dec 2013