Peppercorn Sauce

Ingredients

• 15-20g crushed green peppercorns
• 150g caster sugar
• 6-8 cloves garlic, crushed
• 200ml stock concentrate (beef, lamb, chicken, ham or vegetable)
• 800ml Millac Gold
• Seasoning
• Arrowroot
• Garnish  - Fresh Herbs

Method

• In a suitable saucepan heat the peppercorns and castor sugar until the sugar starts to caramelise.
• Stir in the garlic, this will brown very quickly with the high heat.
• Carefully add the stock concentrate, allow to simmer and dissolve the sugar caramel.
• Add the Millac Gold, season, bring to the boil and reduce heat. Thicken if desired with arrowroot broken down with a little cold water.
• Finish with the chopped herbs

Serve with grilled steaks, lamb cutlets, mixed grills, roast chicken, pork dishes and roasted vegetables

Add your own touch

Make up a peppercorn praline with a little caster sugar heated in a non-stick frying pan. Cook to a caramel, add crushed peppercorns, pour onto a cool surface, spread finely, allow to set and break into small leaves to garnish.