Peppercorn sauce
TM6 TM5 TM31

Peppercorn sauce

3.4 (31 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
227.9 kJ / 54.3 kcal
Protein
0.4 g
Carbohydrates
1 g
Fat
4 g
Saturated Fat
2.5 g
Fibre
0.2 g
Sodium
54.5 mg

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