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Peppercorn sauce

Peppercorn sauce
3.3 35 ratings
Prep. 5 min
Total 20 min
14 portions
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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

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Also featured in

Sauces and Marinades 15 Recipes
Australia and New Zealand

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