It's the perfect accompaniment for steak or chicken breast and some grilled vegetables. Make an impression with this sauce and you'll have impressed guests.
INGREDIENTS:
- 40g of butter
- Half onion chopped
- 300g of chestnut mushrooms
- 2 tablespoons of peppercorn (grounded using pestle and mortar)
- 150 ml of double cream
- 100ml of boiled water
- 1tsp of Dijon mustard
- 1 tsp of salt
METHOD:
- Fry the chopped onion in the butter in a heavy bottom saucepan
- Cut up the mushrooms and add to the pan
- Add in the grounded peppercorn. If you do not have a pestle and mortar to grind the peppercorn, you can use anything else you may have in the kitchen- rolling pin, wine bottle, flask, etc.. Be creative with whatever tool you have
- When the mushroom releases water add in the double cream, boiled water and Dijon mustard
- Keep stirring and your sauce will slowly thicken up
- Taste as you go along and add in salt. I found 1tsp is perfect for this recipe
- Pour sauce onto steak and enjoy
- Sauce lasts up to a week in the fridge in an airtight container
Comments