Try this Peppercorn Sauce recipe, or contribute your own.
Suggest a better descriptionPeel the shallots and finely chop.
Using a pestle and mortar, grind the peppercorns.
Over a low heat on the stove, melt the butter in a saucepan then fry the shallots for 5 minutes.
Add the peppercorns, brandy, cream, mustard, crumble in the stock cube, and pour in 125ml of boiling water.
Stir everything together and leave to simmer for 10-20 minutes whilst stirring regularly, until you’re happy with the thickness of the sauce.
Finally, season generously with salt and serve over a nice juicy steak.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (216g) | ||
Recipe Makes: 1 | ||
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Calories: 660 | ||
Calories from Fat: 616 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 68.5g | 91 % | |
Saturated Fat 43.2g | 216 % | |
Monounsaturated Fat 18.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 223mg | 69 % | |
Sodium 319.9mg | 11 % | |
Potassium -145.7mg | -4 % | |
Total Carbohydrate -4.9g | -1 % | |
Dietary Fiber -10g | -40 % | |
Sugars, other 5.1g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 660
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