Creamy Peppercorn Sauce

Peppercorn or pepper sauce is a fantastic accompaniment to grilled chops, burgers, or is simply at it's best served with a steak! 

Alternatively, you could stir in some cooked chicken, prawns or fish and serve it with rice or couscous on the side for a tasty dinner or lunch. It would also go great served with potato wedges.

It's usually available in sachets and tubs but this recipe is a lower fat version that costs very little to make and it will last in the fridge for a couple of days too. 

The following recipe makes two portions.

Ingredients

• ½ pint of low fat milk

• 1 beef stock cube. Crumbled. (A heaped teaspoon of gravy granules would also work. Some granules also have thickener in them so only use half the corn flour mixture if you are using granules)

• 2-3 teaspoons of  black, green or red peppercorns. (You could use a mix of each). Half your peppercorns should be crushed with the back of a spoon and  half left whole.

• 1 teaspoon of corn flour

• a splash of cold water

• 5g / 1 teaspoon of low fat butter spread

• A good twist of black pepper and a little salt if needed

Method

1. Add the milk to a small saucepan and heat over a medium to high heat.
2. Crumble in the stock cube/gravy granules and peppercorns and stir with a whisk to combine.
3. Mix the corn flour and water together in a small jug or bowl and stir to make sure the corn flour is dissolved.
4. Briefly remove the pot from the heat and add the water/corn flour mixture. Continue to whisk constantly.
5. Return to the heat and allow the sauce to come to the boil, stirring all the while.
6. After it's boiled for 30 seconds or so, reduce the heat and allow the sauce to simmer for a minute or so.
7. Stir in the butter and whisk to combine.
8. Taste the sauce and add the black pepper and a little salt if it needs it.
9. Transfer the sauce to a jug/boat and serve.