Creamy Peppercorn Sauce | Sauces & Spreads
Recipe by Sean Grace from Sauces & Spreads.
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Cooking tools:
- Skillet
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Pitcher
Ingredients
- 1 tbsp Whole Black Peppercorns, (crushed (see notes))
- 1 cup / 250ml Double Cream, (at room temp (Heavy Cream in US))
- 1/2 cup / 125ml Beef Stock
- 2 small Shallots, (finely diced)
- 1 clove Garlic, (finely diced)
- 1 tbsp Butter
- 1 tsp Worcestershire Sauce
- Salt, (to taste)
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