Pink Peppercorn Sauce
This pink peppercorn sauce is the perfect addition to any meat dish
Ingredients
- 250 mls chicken stock
- 250 mls white wine
- 15 mls pink peppercorns, lightly crushed
- 30 mls Brandy
- 45 mls Worcestershire sauce
- 150 mls cream
Method
- Place the stock, wine, peppercorns and Brandy into a sauce pan
- Bring to the boil and reduce by half
- Place the Worcestershire sauce into a large frying pan
- Heat until caramelized
- Add the reduced stock and the cream
- Simmer until it starts bubbling