It took me a while to find these, but you can actually get ‘fresh’ peppercorns in brine!
For this sauce you will need:
- fresh peppercorns
- a glass of white wine
- a small tub of fresh cream
- 1 tablespoon of French mustard
Place your peppercorns (without the brine of course) in a blender to burst some of them open. Place them in a pan with the wine and cook for some minutes.
Please ignore the fact that all these peppercorns are whole – I initially thought they would soften slightly as I started to cook them, but I was wrong. They’re far too hard to crush in the pan, so I had to blend after I’d added the wine.
Add your cream and mustard and cook for a further few minutes until it starts to thicken.
Serve with beef, chicken, fish… anything really. We really enjoyed this one and will be making it again very soon!