Don't be shy – drizzle this dreamy sauce with gusto! It makes one cup of deliciousness.
55 g green peppercorns in brine, drained, rinsed
60 ml red wine vinegar
25 g unsalted butter, chopped
1 red onion, very finely diced
250 ml chicken stock
300 ml thickened cream
sea salt flakes and black pepper to season
- Put peppercorns and vinegar in a small bowl. Set aside for 10 minutes.
- Put butter in a large non-stick frying pan and heat over medium heat. Once butter has melted, add onion and cook, stirring, for 5 minutes or until soft. Add peppercorn and vinegar mixture. Bring to the boil. Cook for 5 minutes or until liquid evaporates. Add stock and bring to the boil. Cook until reduced by half. Add cream and bring to a simmer. Cook, stirring, for 5-7 minutes or until thick and lightly browned. Season and serve.