Green Peppercorn Sauce

Ingredients

• Cream - 250ml either fresh or UHT
• A lick of butter or margarine
• 1 teaspoon of green peppercorns (usually tinned)
• 1 tablespoon of Dijon mustard (any mustard will do in a pinch - but I'd probably avoid hot american)
• Not essential but nice if you have them -Spring onions finally chopped
• A pinch of salt

Method

• Step 1Using the pan you have cooked the steak or chicken in, add a lick of butter and some finally sliced spring onions and a teaspoon of green peppercorns (minus the brine) and cook for one minute.
• Step 2Stir in a tablespoon of Dijon mustard for a further 30 seconds
• Step 3add 250 mls of fresh or UHT cream stirring until the cream bubbles and thickens.
• Step 4Allow to bubble madly for 1 minute, stirring frequently until thickened and then remove from heat.
• Step 5Taste and season with a pinch of salt if needed.
• Step 6Pour over steak, potatoes or chicken.

Created: 10 Nov 2014 - Mick O