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Peppercorn gravy

Everyone should have a peppercorn gravy recipe in their repertoire. - by Better Homes and Gardens
  • 26 Jul 2016
Peppercorn gravy
Andre Martin
Prep: 5 Minutes - Cook: 5 Minutes - Easy - Serves 1 1/3 cups
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Ingredients

• 2 Tbsp extra virgin olive oil

• 4 eschalots, peeled, finely diced

• 2 cloves garlic, crushed

• 1 bay leaf

• 1 Tbsp pickled green peppercorns, drained

• 50ml Scotch whisky

• 1 cup dry white wine

• 1 cup beef stock

• 1 Tbsp plain flour

• 1 Tbsp butter, softened

• ¼ cup thickened cream

• Sea-salt flakes and freshly ground black pepper, to season

Method

  1. Heat oil in a large saucepan over a medium heat. Cook eschalot for 5 minutes or until softened. Add garlic, bay leaf and peppercorns, then cook for 1 minute. Add whisky and wine, increase heat to high and bring to the boil. Cook for 5 minutes or until reduced by half. Add stock and bring to the boil. Cook for 5 minutes or until reduced by a quarter.

  2. Combine flour and butter in a small bowl and add to pan with cream, whisking until sauce is thickened and smooth. Season. Serve.

     

    You might also like:

    Mushroom gravy

    Caramelised onion gravy

    Basic gravy

     

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