Peppercorn sauce

Peppercorn sauce

3.3 35 rating

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®.

Sign up for free More information

Also featured in

Sauces and Marinades 15 Recipes
Australia and New Zealand

You might also like...

Apple and sage stuffing

10 min

Rosemary and eschalot gravy

30 min

Béarnaise sauce

10 min

Hollandaise sauce

15 min

Chocolate mousse

3 h 20 min

Béarnaise sauce

20 min

Traditional gravy

25 min

Mushroom sauce

20 min

Satay sauce

15 min

Rogan josh

1 h 35 min

Crumbed cutlets with cauliflower purée (Post-natal)

40 min

Diane sauce

20 min