- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Total time: 15 minutes
- 150ml/5fl oz. double/heavy cream
- 150ml/5fl oz. white wine
- 1 small onion, finely minced
- 2 tbsp. black or green peppercorns, crushed
- 2 tbsp. butter
- ½ tsp. ground black pepper
Peppercorn sauce is a versatile sauce that is a popular accompaniment with beef steak, but it works well with many other foods; including haggis and chicken.
The ingredients in peppercorn sauce are quite flexible; you can use crème fraiche instead of heavy cream if preferred, and you can vary the amount of peppercorns to your taste.
If you want a more luxurious sauce you can use fresh peppercorns, making the sauce thicker and with a stronger taste. If used, mixed peppercorns can add a touch more flavour and elegance to the sauce, rather than just using black peppercorns would.
- Melt the butter in a small saucepan, then add the onion, and gently cook until soft – but not browned.
- Add the wine and simmer until it has reduced by half.
- Stir in the cream and the peppercorns, and heat through and simmer at a gentle heat for 5 minutes or until it thickens and reduces to the desired consistency. The sauce might need a little salt and seasoning, and it's best to do this during cooking so they impart the sauce – and should prevent too much being added!
- Serve whilst hot. peppercorn sauce can be stored in a refrigerator and reheated later, but once made, it's best used the same day.