This week’s quick recipe is for something I like to make lots of and freeze (as long as you use it within the month it’s fine), is creamy peppercorn sauce.
I know everyone makes it differently and some people even add alcohol, but this is how I like it.
1 tablespoon of butter/margarine/low fat spread, etc. (personally I use Stork)
2 tablespoons crushed peppercorns
300ml of double cream (for a healthier option you can use milk)
150ml of beef stock
Pinch of garlic powder
Medium sized saucepan
Silicone serving spoon
Melt the butter in the pan then add the peppercorns. After a couple of minutes, add the beef stock and double cream ( or milk) then bring to boil. Reduce the heat to a simmer, add the pinch of garlic powder and stir until the sauce thickens. This will take 5-10 minutes normally, but can take double this time if using milk.
This recipe makes enough for about 4-6 people I find. Although there are only two people in my house that like this sauce, I like to make this amount and this is where I freeze 3/4 of it, split into two containers. That way I can defrost just enough for both of us if we are having steaks, beef dishes or other chicken dishes we can use it on.
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