Peppercorn sauce

Name: Peppercorn sauce
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp plain flour; 25 grams butter; 1 tbsp whole black peppercorns; 1/2 stock cube; 150 ml boiling water; 150 ml whole milk

SueBeeee @SueBeeee

Beverley, East Riding of Yorkshire

An easy sauce made without cream and using everyday things from the cupboard. Great for salmon, tuna steaks or steak.

SueBeeee @SueBeeee

Beverley, East Riding of Yorkshire

An easy sauce made without cream and using everyday things from the cupboard. Great for salmon, tuna steaks or steak.

Saved

Ingredients

10 mins

6 servings

1 tbspplain flour
25 gramsbutter
1 tbspwhole black peppercorns
1/2stock cube
150 mlboiling water
150 mlwhole milk

Saved

Steps

10 mins

1

Put peppercorns in a bag and smash with a rolling pin, or quickly blitz in blender.
2

Make up stock with water and half a stock cube.
3

Gently melt the butter in a saucepan.
4

Add the flour and little at a time, stirring to make a paste
5

Add the crushed peppercorns
6

Add the stock, and little at a time, stirring throughout to avoid lumps.
7

At this stage you should have used all the stock. Now add the milk until the sauce reaches the desired consistency.
8

Bring back to the boil, stirring all the time.
9

Serve straight away.