Peppercorn sauce

Peppercorn sauce

3.3 36 ratings

Prep. 5 min

Total 20 min

14 portions

Ingredients

fresh flat-leaf parsley leaves only
5 sprigs
garlic cloves
3
white wine
100 g
brandy
2 tbsp
Chicken stock paste (see Tips)
½ tsp
water
50 g
Port (fortified wine)
2 tbsp
Dijon mustard
1 tbsp
pouring (whipping) cream
150 g
green peppercorns drained
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 54.5 mg

Protein 0.4 g

Calories 227.9 kJ / 54.3 kcal

Fat 4 g

Fibre 0.2 g

Saturated Fat 2.5 g

Carbohydrates 1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Sauces and Marinades 15 Recipes
Australia and New Zealand

You might also like...

Rich tomato relish

2 h 15 min

Bacon, cheese and tomato chutney muffin

45 min

Breakfast bars

1 h 10 min

Chocolate bean cake with coconut butter cream frosting

2 h 15 min

Pumpkin and ricotta cannelloni (Skinnymixers)

1 h 20 min

Five seed energy bars

1 h 45 min

Apple sponge pudding

1 h 20 min

Traditional cocktail sauce

5 min

Sweetcorn fritters with chilli jam and avocado cream

1 h 5 min

Quick beetroot relish

40 min

Cornish pasties

2 h

Raspberry whip

10 min