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Peppercorn Sauce

A delicious peppercorn sauce recipe to complement a chicken balmoral, or to serve alongside your haggis, neeps and tatties!

Prep time: 5 mins

Cooking time: 10

Serves: 4

Peppercorn Sauce

ingredients

2 – 3 tbsp peppercorns

60g butter

1 shallot, diced

100ml brandy

100ml beef stock

60ml double cream

Method

1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).

3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.

4. Add the beef stock and boil for another 3 minutes.

5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.

Simon Howie

Peppercorn Sauce

A delicious peppercorn sauce recipe to complement a chicken balmoral, or to serve alongside your haggis, neeps and tatties!

Prep time: 5 mins

Cooking time: 10 mins

Serves: 4

Peppercorn Sauce

ingredients

2 – 3 tbsp peppercorns

60g butter

1 shallot, diced

100ml brandy

100ml beef stock

60ml double cream

Method

1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

2. Melt the butter in a saucepan over a medium heat. Add the shallots and saute until soft (approx. 3 mins).

3. Add the brandy and boil for 3 minutes. Take care when adding the brandy as the liquid may ignite. This burns off the alcohol in the brandy.

4. Add the beef stock and boil for another 3 minutes.

5. Finally, add the cream and reduce the heat to medium. Heat through, but don’t allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.

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UK's Best-Selling Haggis

Haggis is a delicious, versatile ingredient and we are proud producers of the UK’s best-selling haggis!

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