7 September 2012
I love a good bit of steak with some peppercorn sauce, but the ready made sauces or sachets you can buy at the supermarket almost always contain wheat flour. So, after a couple of experiments from both myself and the husband, we came up with one that tastes just as good if not better.
Ingredients (serves 4-6)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons flour (works okay with gluten free flour)
- 1 1/2 cups milk
- crushed peppercorns or a pepper mill with pepper corns which roughly grinds them (basically, NOT pre-ground pepper)
- Heat the olive oil and butter in a saucepan over a medium heat until the butter has melted.
- Whisk in the flour and keep whisking for about 20 seconds.
- Add the milk and whisk until thoroughly mixed in.
- Add crushed or roughly ground peppercorns to taste. I don’t have specific quantities for this, just add a little, taste, add some more, keep tasting until the peppery taste is just how you like it.
- Add a pinch or two of salt otherwise the sauce will taste a bit bland (despite all that pepper).
- Turn the heat up to high. Keeping whisking until the milk begins to boil.
- Remove the sauce from the heat and leave to stand and thicken for a couple of minutes, stirring occasionally.