Peppercorn Sauce With Creme Fraiche
Here's how to make a creamy peppercorn sauce with creme fraiche perfect for steak. It's quick, easy and tastes amazing!
Ingredients
- 1 tsp Oil or Butter
- ½ Red Onion Or Shallots
- 75 g Creme Fraiche
- 2 tbsp Crushed Black Peppercorns
- 10 g Stock Paste
- 100 ml Water
- Salt To Taste
Instructions
- Roughly crush the peppercorns into small pieces.You can do this by placing the peppercorns in a sandwich bag and gently bash it with a rolling pin. You could also do this in a pestle and mortar.
- Add oil (or butter) to the frying pan and heat on a medium heat.1 tsp Oil or Butter
- Add diced onions, salt and crushed peppercorns to the frying pan and stir for 2 to 3 minutes or until the onions have softened.½ Red Onion, Salt, 2 tbsp Crushed Black Peppercorns
- Add water and stock paste to the onions and allow the sauce to simmer and thicken. This will take an average of 8 minutes, gently stir the sauce and it will thicken eventually.100 ml Water, 10 g Stock Paste
- Stir in the creme fraiche, turn the heat off and serve.75 g Creme Fraiche
Video
Notes
Try Different Peppercorns!!
I usually freshly crush black peppercorns just before making this sauce as this gives me a rich peppercorn flavour. Alternatively, you can use pre-crushed black pepper or black pepper powder to save you some time. You can of course use white peppercorns, pink peppercorns or even a combination of all three for an intense flavour. When I want to do this, I get a pack of mixed peppercorns with all three types in one pack.Nutrition
Calories: 99kcalCarbohydrates: 11gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 50mgPotassium: 180mgFiber: 3gSugar: 2gVitamin A: 56IUVitamin C: 2mgCalcium: 53mgIron: 1mg
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