1 tbsp butter
1 cup salt-reduced beef stock
3 tbsp green peppercorns
2 tsp cracked black peppercorns
â…› cup white or red wine
2 tsp brandy, port or sherry, optional
â…› cup fresh cream
1 tsp onion powder, optional
sea salt, to taste
3 tsp arrowroot (tapioca flour or cornflour as thickener)
2 tsp cold water
In a small saucepan melt butter over medium heat. Add green and black peppercorns and cook for 20 seconds in bubbling butter. Add stock, wine and bring to a boil, then simmer for 5 minutes to reduce the sauce and cook off the alcohol. Add cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk in onion powder, if using, and arrowroot (tapioca flour) mixed in with two teaspoons chilled water. Whisk for a further minute for the sauce to thicken.
Serve over steak, roasted chicken or schnitzel.
You can keep leftover sauce in the fridge for up to 2 days. Reheat on the stove top, adding a dash of extra water if necessary, or in a microwave.