A rich and creamy black peppercorn sauce.
4g Whole black peppercorns
200ml Double cream
1 x Beef stock pot
½ tsp Paprika
Coarsely crush the black peppercorns.
Put all the ingredients in a small saucepan.
On a low light - slowly dissolve the stock pot in the cream – stirring as you cook.
Cook for a few mins on a low light toil hot, then serve.