Print Recipe Print Recipe
Nothing adds splendour to a meal more than a delicious creamy sauce. Serve with grilled steak or schnitzel.

Creamy Green Peppercorn Sauce


  • 30 ml butter
  • 30 ml cake flour
  • 30 45 ml soft Madagascar green peppercorns (to taste)
  • 250 ml prepared vegetable, beef or chicken stock, heated
  • 15 ml brandy or dry sherry (optional)
  • salt to taste
  • 125 ml cream
  • 45 ml chopped Italian parsley


Melt the butter in a heated pan and add the cake flour and peppercorns. Stir to combine, mashing some of the peppercorns slightly. Add the stock and brandy or sherry (if using) and whisk until thickened. Season and cook for a minute before removing from heat. Stir in the cream and parsley and serve while still warm.

Yields about 400 ml sauce