Our Products

Peppercorn Sauce Base

Our Peppercorn Sauce Base contains a blend of beef and veal stocks, cracked black pepper, and a splash of brandy. Make it your own by adding fresh cream and peppercorns.

Size: 800g tub

Yield: 5 litres

Shelf-life: 15 months

Directions to make 1 litre of peppercorn sauce*:

1. Mix 160g Peppercorn Sauce Base with 880ml lukewarm water in a suitable saucepan.
2. Bring to the boil stirring continuously and then simmer for 5 minutes until the sauce thickens.
3. Add 120ml double cream to finish, bring back to the boil and serve.

Ingredients

when reconstituted

Beef Stock (Water, Beef Stock), Veal Stock (Water, Veal Juice, Veal Fat, Concentrated Vegetable Juices (Carrot, Tomato, Onion, Mushroom, Garlic)), Modified Tapioca Starch, Salt, Flavourings, Sugar, Yeast Extracts, Cracked Black Peppercorns, Glucose, Brandy, Colour (Caramel), Ground Black Pepper, Red Wine Concentrate.

For allergens see ingredients in bold.