Peppercorn Sauce
Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin. Melt the butter in a saucepan over medium high heat.
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Cooking tools:
- Mortar and pestle
- Rolling pin
- Saucepan
- Stove
Ingredients
- 2 tbsp Peppercorns
- 60 g Butter
- 1 Shallot, minced
- 100 ml Brandy
- 100 ml Beef stock
- 60 ml Double cream
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