Description
A rich and creamy peppercorn sauce perfect for steak, chicken, or roasted vegetables.
Ingredients
- 1 tbsp black peppercorns, crushed
- ¼ cup heavy cream
- 2 tbsp butter
- ½ tsp salt
- 1 cup beef stock
- 1 tsp Dijon mustard
Instructions
- Melt butter in a pan over medium heat.
- Add crushed peppercorns and toast for 1–2 minutes.
- Pour in beef stock, simmer 3–4 minutes until slightly reduced.
- Stir in Dijon mustard and heavy cream.
- Simmer another 4–5 minutes until thickened. Add salt to taste.
Notes
- Use freshly crushed peppercorns for best flavor.
- Add a splash of brandy for extra depth.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes