Brandy Peppercorn Sauce - Full Fat

This is the slightly less healthy version of this versatile sauce, which complements many different meat, poultry and fish dishes

Ingredients

35g unsalted butter

35g plain flour

200ml semi-skimmed milk

25 ml brandy

100ml vegetable stock (1/2 a stock cube in 100ml boiling water)

2 tsp black peppercorns – 4 tsp makes it *really* hot!

Salt

Method

Crack the black peppercorns in a pestle and mortar (alternatively, put them in a plastic bag, wrap in a tea towel, and hit a few times with a rolling pin). You want to make sure that the peppercorns are cracked, but not too much so otherwise the sauce will lose its intense peppery flavour

In a small saucepan, melt the butter on a low heat

Once the butter is fully melted, gradually add the flour. After each addition mix well to ensure it is fully combined with the butter. Once all the flour is added you should have a thick smooth paste

Cook the butter and flour mix for a couple of minutes stirring regularly. Cooking the butter and flour mix for a couple of minutes before adding the other ingredients ensures that the flour is cooked. If you skip this step your finished sauce may have an odd floury taste

Add the brandy and mix well to combine with the butter and flour. Adding the brandy at this stage ensures that the alcohol is cooked off

Gradually add the milk, mixing well after each addition to combine with the butter and flour – a whisk can be useful at this stage as it helps to break down any lumps

Once all the milk is combined, add the vegetable stock and black peppercorns

Simmer gently until the sauce has reduced to your required consistency. If you're feeling really impatient, dissolve a teaspoon of cornflour in some milk and stir that in to make the sauce thicken quickly

Season with a little salt before serving, if desired

If you’re making the sauce in advance:

Once the sauce has cooked, pour it into a jug or bowl and immediately cover with clingfilm. It’s important that you push the clingfilm down into the dish so that it is in contact with the top of the sauce. This will prevent a skin forming

Just before serving, pour back into a saucepan and heat gently until warm. If you find that the sauce is becoming too thick, add a little milk to loosen it to the required consistency