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
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