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Peppercorn sauce

Serves: 2 people
Prep time:



  • 50mls white wine
  • 1 cup Campbell’s Real Stock - Beef
  • 2 tsp cracked black peppercorns
  • 3 tbs (1/4 cup) thickened cream
  • 1 tbs corn flour


  1. Add the wine and stock to the pan and allow to simmer until the liquid is reduced by half. Reduce heat to medium, add the peppercorns, then whisk in the cream, stir until combined. Combine corn flour with 1 tbs water. Whisk cornflour mixture into sauce, continue to stir until the sauce is slightly thickened and glossy.
  2. Cook your favourite meat, spoon over sauce and serve immediately with salad or vegetables.
  3. Tip: Cook your sauce while your meat is resting, then when the sauce is ready add the meat and pan juices back into the pan with the sauce to warm through before serving.