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Peppercorn Sauce

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Ingredients

  • 2 tbspmulti-coloured peppercorns
  • 1 eschalot, halved
  • 100 g white wine
  • 180 geach chicken and beef stock or equivalent water and 1 tspTM stock concentrate
  • 1 tbsp fish sauce (optional)
  • 30 g cornflour
  • 110 g cream
  • Salt to taste
  • A few whole peppercorns for garnish (optional)
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  • 6
    1min
    Preparation 1min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Place peppercorns into TM bowl and mill for 10 seconds on speed 9.

    Add eschalot and chop a further 2 seconds on speed 7.

    Add wine, stocks and fish sauce, then cook for 6 minutes at 100°C on speed 4.

    Add cornflour and cream and cook a further 3 minutes with MC off at 60°C on

    speed 3 until sauce is thickened and coats the back of a spoon.

    Serve with pan fried or roasted meats

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  • I didn't achieve a thick paste consistency either....

    Submitted by teresaantoninag on 27. September 2022 - 13:25.

    I didn't achieve a thick paste consistency either. Let it go for about 8 min.



    Will definitely try again though. ProTurf Artificial Grass Solution

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  • Just wondering....did everyone add the fish...

    Submitted by blazeyb on 1. June 2020 - 18:44.

    Just wondering....did everyone add the fish sauce?! Does it make the sauce taste fishy?!

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  • geros: 1tbs of TM stock is simply thermomix stock,...

    Submitted by Goolia82 on 21. April 2020 - 12:50.

    geros: 1tbs of TM stock is simply thermomix stock, i guess it means either, chicken beef OR veg stock concentrate... its it in the basic cook book and is used in most recipes

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  • geros: Hello Geros, This response is not timely...

    Submitted by skye94 on 5. July 2017 - 05:14.

    geros: Hello Geros, This response is not timely but it looks like noone ever answered your question and this recipe is worth it! I don't know what the "TM stock concentrate" is but i just used 180g of chicken stock and 180g of beef stock. In NZ you can buy this as a powder which you disolve into hot water or you can buy it in a liquid form in a carton. I hope this helps.

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  • hello...

    Submitted by geros on 1. May 2017 - 17:57.

    hello

    what is mean by chicken and beef stock or equivalent water and 1 tspTM stock concentrate?

    thanks

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  • Nice but does not thicken if you follow recipe...

    Submitted by skye94 on 15. March 2017 - 11:26.

    Nice but does not thicken if you follow recipe exactly! Cooking temp and time needs to be altered!!! after adding cream and cornflour i done temp at 85c and heated it for about 6minutes rather than 3mins. (would pay to check the thicknes after 4 or 5 mins and then do more if necessary)

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  • Quite peppery but I liked it. Very tasty and easy....

    Submitted by wakey356 on 16. December 2016 - 00:54.

    Quite peppery but I liked it. Very tasty and easy. Gave it an extra minute and it thickened up perfectly.

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  • Very tasty however after

    Submitted by skza7 on 11. August 2016 - 22:49.

    Very tasty however after reading the reviews I only added 2 teaspoons of pepper which was perfect for us. 

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  • Really tasty with steak chips

    Submitted by ChanTurner on 25. April 2016 - 20:18.

    Really tasty with steak chips and eggs. My husband loved it 

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  • Very delicious. To make the

    Submitted by Megan.mason26 on 26. September 2015 - 06:46.

    Very delicious. To make the sauce thicker, I had to turn up the heat a bit. A good recipe of you love a lot of pepper!!!

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  • Awesome. I've made this twice

    Submitted by DLFraser on 14. August 2015 - 07:37.

    Awesome. I've made this twice now, the first time I only had black peppercorns & it was way too intense,but after that I got the multicolour ones & made it again & it was perfect. I did have to cook it for a lot longer than the time stated to get it to thicken to a more gravy like consistency.  Great with our steak.

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  • My hubby asked could I make

    Submitted by Lmoynie on 4. May 2015 - 22:11.

    My hubby asked could I make peppercorn sauce in the thermie. "Of course I can" I replied. Thank you for sharing this recipe. I only put 2 teaspoons of black peppercorn. It was just right! Can you freeze the sauce? 

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  • Struggled to get this to

    Submitted by Dhishon on 17. November 2014 - 19:06.

    Struggled to get this to thicken, have used heaps of corn flour, is there a step missing? Should the corn flour be mixed with some cold cream or water prior to adding? Have probably added at least three times the amount on the recipe...still yummy though

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  • Wow! That was WAY too much

    Submitted by NomesFog on 24. September 2014 - 21:00.

    Wow! That was WAY too much pepper for us. We used black pepper corns, I don't know if that would have made much difference...flavour was good tho, hubby struggled his way they the intensity but enjoyed it. Will make it again was a little less...thanks 

    www.breakingbreadwithnomes.blogspot.com

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  • Really good, lovely flavours,

    Submitted by Nicappleton on 16. August 2014 - 06:38.

    Really good, lovely flavours, great with steak  tmrc_emoticons.)

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  • This was delicious but there

    Submitted by Cjmcdonnell on 16. March 2014 - 09:26.

    This was delicious but there was far too much peper.  I love spicy food but i'm not sure if maybe the pepercorns i used were super strength! I ended up making 3 more batches without pepercorns to dilute the the first batch.  I would try 2 Teaspoons and add according to taste from that.

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  • :) Very easy to make but

    Submitted by JoMac on 20. November 2012 - 03:06.

    tmrc_emoticons.) tmrc_emoticons.) Very easy to make but stuggled to thicken ..... I used Thickening Granules .... tastes lovely x

    Jo x

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