Madagascan peppercorn sauce

4 servings Prep: 15 mins, Cooking: 25 mins
Rate this recipe
Add some zing to your favourite dish with this full-flavoured sauce

By Food24 October 20 2010
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

White sauce:
3/4 cup milk
1/4 onion — baby
2 black peppercorns
1 bay leaves
15 g butter
15 g flour
60 ml cream
1/2 tsp english mustard — powder
Tap for ingredients
Tap for ingredients

Method:

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.