Quick & easy homemade creamy peppercorn sauce
Tonight was one of those evenings where I hadn’t planned what I was going to cook and didn’t particularly fancy eating anything. I nipped to Budgens in Hassocks after work first and nothing tickled my taste buds. Then I went along to Sainsbury’s to see if anything there inspired me. Spotting a ‘Taste the Difference’ fillet steak reduce from £9.97 to £3 in the clearance aisle my dinner indecision was over.
Trouble was there wasn’t any premade peppercorn sauce in the shop and I was feeling lazy. A quick Google for easy peppercorn sauce and I discovered Morrisons had a recipe that looked pretty simple with a few ingredients, all luckily in my cupboard.
It turned out beaut, so I thought I’d share the recipe, how I made it, with a fun little twist – added Lea and Perrins sauce.
- 1 low-salt beef OXO cube mixed with 150ml of boiling hot water
- 1 tsp crushed peppercorns
- 1 tbsp Lea and Perrins Worcestershire Sauce
- Pinch of salt
- 200ml single cream (I used single but if you prefer a really thick sauce go with double cream)
- Pour the beef stock into a pan and bring to boil, add the crushed peppercorns, Lea & Perrins sauce, and a little salt to taste.
- Reduce the heat and add the cream in a thin stream, whisking as you do so. Heat through without allowing to bubble and serve in a warmed jug alongside steak, cooked to your liking.
Do you make your peppercorn sauce from scratch? And what’s your special ingredient? Leave me a comment below and let me know.