Le Cordon Bleu

Green peppercorn sauce

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Preparation info
  • Makes approximately

    200 ml

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
Sauces: Le Cordon Bleu Home Collection
Sauces

By Le Cordon Bleu

Published 1999

  • About

This pungent peppery sauce, laced with brandy, is pictured with steak and new potatoes.

Ingredients

  • 30 g (1 oz) green peppercorns, drained
  • 100 ml (3¼

Method

  1. Place the peppercorns in a heavy-based pan and, at a very low heat, warm through for 1–2 minutes, until dry, being careful not to burn them. Roughly break the peppercorns against the sides of the pan using the back of a wooden spoon.
  2. Pour the brandy into the pan, turn up the heat and quickly boil for 1–2 minutes, or until the brandy has evaporated. Stir in the