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Green peppercorn gravy
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Spicy peppercorn gravy elevates any roast meat dish.
Ingredients:
  • 40g butter
  • 2 eschalots, finely chopped
  • 62.50 ml drained whole green peppercorns (see note)
  • 61.88 gm red wine
  • 40.00 ml plain flour
  • 382.50 gm beef stock
Instructions:
  • In a saucepan over medium heat, melt butter until bubbly. Add eschalot and cook, stirring occasionally, for 3 minutes until soft. Pour in pepper and wine and let it simmer until almost evaporated. Sprinkle in flour and cook, stirring constantly, for 2 minutes until the mixture boils and thickens.
  • Slowly add the stock while continuously stirring. Bring to a boil, then reduce heat to medium-low and let it simmer for 5 minutes until the gravy slightly thickens.

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