Peppercorn sauce

1. 1

   Put peppercorns in a bag and smash with a rolling pin, or quickly blitz in blender.

2. 2

   Make up stock with water and half a stock cube.

3. 3

   Gently melt the butter in a saucepan.

4. 4

   Add the flour and little at a time, stirring to make a paste

5. 5

   Add the crushed peppercorns

6. 6

   Add the stock, and little at a time, stirring throughout to avoid lumps.

7. 7

   At this stage you should have used all the stock.

8. 8

   Now add the milk until the sauce reaches the desired consistency.

9. 9

   Bring back to the boil, stirring all the time.

10. 10

    Serve straight away.

* Per serving · 4 servings · Values may vary.

No additional tips available.