anyone know of a good peppercorn sauce recipe?

ANYONE KNOW OF A GOOD PEPPERCORN SAUCE

10 Answers

Relevance
  • 1 decade ago
    Favorite Answer

    quick and easy peppercorn sauce

    Servings: Makes about 1 1/4 cup sauce

    1 can (14 oz.) ready-to-serve beef broth

    1 Tbsp. cornstarch, dissolved in 1 Tbsp. cold water

    1 small bay leaf

    1/8 tsp. dried thyme leaves

    1/3 cup dry red wine

    1/4 tsp. black peppercorns, coarsely crushed

    In saucepan, combine broth and cornstarch mixture, stirring to blend. Bring to a boil; cook until slightly thickened.

    Stir in bay leaf and thyme; cook over medium heat for 10 to 12 minutes or until sauce is reduced to about 1 cup.

    Reduce heat to low. Stir in wine and peppercorns; simmer 5 minutes. Remove bay leaf. Serve warm.

    • Login to reply the answers
  • Anonymous
    1 decade ago

    This has already been asked very recently, where were you?

    So I repeat, for the 2 points, ta: get a sauce of any kind and pop some peppercorns in it.

    • Login to reply the answers
  • Anonymous
    1 decade ago

    De-glaze the meat juices in the pan with some wine, add some cracked peppercorns, and heat gently. Then add some single cream or some creme fraiche and a squirt of lemon juice. Enjoy.

    • Login to reply the answers
  • 1 decade ago

    1 can (14 oz.) ready-to-serve beef broth

    1 Tbsp. cornstarch, dissolved in 1 Tbsp. cold water

    1 small bay leaf

    1/8 tsp. dried thyme leaves

    1/3 cup dry red wine

    1/4 tsp. black peppercorns, coarsely crushed

    In saucepan, combine broth and cornstarch mixture, stirring to blend. Bring to a boil; cook until slightly thickened.

    Stir in bay leaf and thyme; cook over medium heat for 10 to 12 minutes or until sauce is reduced to about 1 cup.

    Reduce heat to low. Stir in wine and peppercorns; simmer 5 minutes. Remove bay leaf. Serve warm.

    • Login to reply the answers
  • How do you think about the answers? You can sign in to vote the answer.
  • Anonymous
    1 decade ago

    put crushed peppercorns in a jug, a tsp of french dark mustard or german dark mustard, enough gravy powder 4 tbl spoons per half pint of hot water! stir all together! if you fancy onions with it , put into pre fried onions otherwise put into a sauce pan add a small pot of single cream, bring to simmer and serve or turn off and let cool! you can reheat this when required later in the day

    Source(s): my wife blame her if its not nice
    • Login to reply the answers
  • 1 decade ago

    put some cracked black pepper in a hot pan, add a splash of red wine and reduce, add some cream, whole green or red peppercorns, (fresh ones are the best not dried), finally put in some red wine jus.........bobs ur uncle! season to taste

    enjoy

    • Login to reply the answers
  • 1 decade ago

    Harriet has answered your question correctly, you must use the juices from the meat and some cream, non of this corn flour bussiness. as she says enjoy

    • Login to reply the answers
  • Anonymous
    1 decade ago

    try yahoo group cooking

    • Login to reply the answers
  • 1 decade ago

    go to allrecipies.com they have everything...

    • Login to reply the answers
  • 1 decade ago

    no

    • Login to reply the answers
Still have questions? Get your answers by asking now.