Whisky Peppercorn Sauce No Cream. Add in the whisky then carefully light the pan liquid to burn off the alcohol. Stir in the drained peppercorns cream soft brown sugar and mustard and bring slowly to the boil stirring now and then to help the cream and mustard melt into the sauce.
5 min Cook. In a small saucepan over medium heat combine beef stock and cracked peppercorns. As you see a small amount of smoke let simmer one minute.
To make the peppercorn sauce heat the tablespoon of olive oil in a medium sauce pan.
Heat the butter and oil in a sauce pan. Simmer until reduced to slightly to about 225ml stirring frequently. Add cracked peppercorns stir. This Peppercorn Sauce without brandy is about to be your go-to sauce for steak chicken portobello mushrooms potatoes and everything between.
