Advertisement
Green peppercorn sauce
Preparation info
- Makes approximately
200 ml
- Difficulty
Easy
- Ready in
25 min
Appears in
Published 1999
This pungent peppery sauce, laced with brandy, is pictured with steak and new potatoes.
Ingredients
30 g 1 oz 100 ml 3¼
Method
- 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.
- 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
Part of
Advertisement