Classic Pepper Sauce
A classic is a classic!
- 200 ml beef stock
- 100 ml heavy cream
- 50 ml brandy
- 2 sprigs thyme
- 2 tbsp sour cream
- 1 clove garlic crushed
- 1 knob butter
- 1-2 tbsp green peppercorns
- salt & pepper
In a saucepan cook the garlic in butter on medium heat - 1 minute
Add brandy and flambe, reduce liquid by half - see tips/tricks
Add green peppercorns, thyme, stock, salt/pepper and cook for 3 - 4 minutes until reduced
Add sour cream & cream and cook on medium heat for 6 - 8 minutes until reduced to your liking. Remove thyme and serve!
- wooden spoon
- measuring utensils
- to flambe is to light the alcohol on fire. Be VERY careful as it will flame up quickly. Stand back and watch those eyebrows!
- you can make the sauce without brandy if you don't want the alcohol but it defo adds more flavour
- dried herbs will work well if you don't have fresh thyme
Calories: 545kcal | Carbohydrates: 9g | Protein: 7g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 149mg | Sodium: 759mg | Potassium: 445mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1715IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 1mg