Ingredients
Method
- 35g Butter
- 35g Plain Flour
- 200ml Double Cream
- 100ml Chicken Stock (using a jelly stock pot or cube)
- 1 Tbsp Brandy
- 15g Crushed Black Peppercorns
- Sea Salt
Method
- Grab a pan and melt the putter on a medium heat.
- Gradually add the flour, a tablespoon at a time, mixing well to ensure it's fully combined. Once all flour is added you should have a smooth thick paste.
- Cook the butter and flour mixture for a further few minutes, this should stop any floury taste.
- Increase the heat slightly and add the brandy. Mix well and let the alcohol burn off.
- Reduce the heat to a simmer and gradually add the cream. I'd suggest using a whisk at this point to break down any lumps.
- Once the cream is combined, add the chicken stock and black pepper. Season with sea salt, approx 1/2 tsp.
- Simmer the sauce, stirring periodically until it reduces to a thicker consistency. If the sauce becomes too thick, add a little milk to loosen.
- Season with more black pepper to taste and serve!
30 Minutes