Peppercorn sauce

Peppercorn sauce

3.3 35 ratings

Prep. 5 min

Total 20 min

14 portions

Ingredients

fresh flat-leaf parsley leaves only
5 sprigs
garlic cloves
3
white wine
100 g
brandy
2 tbsp
Chicken stock paste (see Tips)
½ tsp
water
50 g
Port (fortified wine)
2 tbsp
Dijon mustard
1 tbsp
pouring (whipping) cream
150 g
green peppercorns drained
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 54.5 mg

Protein 0.4 g

Calories 227.9 kJ / 54.3 kcal

Fat 4 g

Fibre 0.2 g

Saturated Fat 2.5 g

Carbohydrates 1 g

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Australia and New Zealand

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