A rich roasted garlic white sauce made with a blend of peppercorns to give it a more exotic flavour. Toss with favourite cooked pasta and grated cheese.
We forgot to buy the Schwartz peppercorn sauce sachet for dinner tonight and boy am I glad!! This recipe was so simple and soooo tasty I'm glad that I found it - it uses ingredients that we always have in the cupboards & it's a recipe that I will definitely be using again!!! I used black peppercorns (I didn't have any mixed ones!), omitted the nutmeg & added a sprinkle of onion salt. Cheers Robin C!! - 28 Jun 2011
Added only 6 cloves of roasted garlic and also some Worcestershire sauce, a bit of crumbed chicken stock cube and the juices from the rested steak we had it with. Great recipe thank you! Boyfriend went off to work a happy man. - 15 Feb 2017
This sauce was quite tasty on Gnocchi I. To begin any white sauce, I always cook the butter with the flour for a few minutes to eliminate that floury taste sometimes associated with white sauces, then add the liquid. This sauce thickened a bit more than I wanted, so I thinned it with a splash of white wine. Also, I didn't use measure the peppercorns, just used a few good turns of the pepper mill. Omitted the nutmeg, but used cayenne instead. Very good with freshly grated Parm... thanks! - 01 Jun 2006 (Review from Allrecipes US | Canada)