Madagascan peppercorn sauce

Recipe from: 20 October 2010
sauce

Ingredients 9
Servings 4
Time 15 mins

Ingredients

  • White sauce:
  • 3/4
    cup
    milk
  • 1/4
    baby onion
  • 2
    peppercorns
  • 1
    bay leaf
  • 15
    g
    butter
  • 15
    g
    flour
  • 60
    ml
    cream
  • 1/2
    tsp
    dried English mustard
 

Method

25 mins
 
Make up the white sauce :
Place the milk, onion and bay leaf in a pot and heat to just before boiling point.
Remove from the heat and infuse for 30 minutes.
Pour the milk through a sieve.
In a saucepan melt the butter and then add the flour.
Stir until golden in colour.
Add 1/2 ladle of the milk and mix until smooth.
Add 1/2 ladle of milk and mix until smooth.
Add the rest of the milk and keep on a low heat for 30 minutes.
Add the cream and mix until smooth remove from the heat and add the mustard.

And add one tablespoon crushed peppercorns and one tablespoon whole peppercorns.
Thin the sauce with the chicken stock so that you get a nice pouring consistency.
Flambé the Brandy and add to the sauce.
Keep warm until ready for serving.
Before you put the sauce into the gravy dish, make sure the sauce is thin enough, and add more stock if necessary.

For more of Lavender and Lime's recipes click here.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.