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Peppercorn Sauce: Ingredients ― 2 Tbsp butter; 5 oz heavy cream or crème fraiche; 5 oz white wine; 1 onion, minced; 3 Tbsp whole black, green, or red peppercorns; ½ tsp ground black pepper; salt. Instructions ― Sauté onion. Add wine; simmer until reduced by half. Stir in cream and peppercorns; simmer until reduced to desired consistency. Season. Serve while hot; peppercorn sauce can be stored in a refrigerator and reheated later, but once made it's best used the same day. #Sauce #Peppercorn

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from Wallflower Kitchen

Gut-Healing Vegetable Broth (And Why It's Better Than Bone Broth)

Does your gut need a little TLC? This Gut-Healing Vegetable Broth Will Power Up Your Morning. (And Why It's Better Than Bone Broth) || plant based vegan lifestyle

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from BBC Good Food

Mary Berry's Christmas chutney

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from Delia Online

Smoked Haddock with Creme Fraiche, Chive and Butter Sauce

Smoked Haddock with Creme Fraiche, Chive and Butter Sauce - Haddock - Recipes - from Delia Online

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