Name: Peppercorn cream sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 60 gram butter; 4 small golden french shallots, finely chopped; 1 clove garlic, crushed; 1/4 cup canned green peppercorns, drained, rinsed; 2/3 cup chicken stock; 1 1/4 tablespoon cornflour; 1/2 cup cream; 1 tablespoon thyme leaves

Ingredients

60 gram butter

4 small golden french shallots, finely chopped

1 clove garlic, crushed

1/4 cup canned green peppercorns, drained, rinsed

2/3 cup chicken stock

1 1/4 tablespoon cornflour

1/2 cup cream

1 tablespoon thyme leaves

Method

1.Melt butter in small saucepan over moderate heat until foaming. Cook and stir shallots and garlic for 2 minutes. Stir in peppercorns; cook and stir for 1 minute.

2.Add stock; bring to the boil. Reduce heat; simmer for 3 minutes or until reduced slightly.

3.Mix cornflour and cream to a paste. Gradually whisk cream into sauce until combined. Bring to the boil. Reduce heat; simmer, stirring, for 3 minutes or until sauce thickens. Stir in thyme. Season with salt and pepper.

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Ingredients

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