Peppercorn Sauce


A creamy sauce, traditionally for beef, but just as good with chicken and pork.

A classic sauce to serve with steak.

Great in a pork casserole. Brown sliced pork fillet, transfer to a casserole dish and pour the sauce over.

Also fab with chicken. Fry cubed chicken breast, pour over sauce and simmer.

10 in stock



White Wine [White Wine, Sulphur Dioxide], Cream [Milk], Water, Dijon Mustard [Water, Mustard Seed, Vinegar, Salt], Cornflour, Brandy, Vegetable Bouillon [Sea Salt, Yeast Extract, Rice Flour, Dried Onion, Dried Carrot, Parsley, Ground Turmeric], Garlic Puree, Green Peppercorns (1%) [Water, Salt, Acetic Acid], Brown Sugar, Cracked Black Peppercorns (0.6%), Tamarind Extract, Lemon Juice Concentrate, Salt.
Suitable for vegetarians.

Allergy advice: For allergens, see ingredients in bold

Prepared in premises where egg, soya and gluten are also used.

Nutritional Information Typical Values per 100g

Energy (kJ) 641
Energy (kcal) 154
Fat (g) 10.9
of which saturates (g) 6.5
Carbohydrate (g) 5
of which Sugars (g) 1
Protein (g) 1.1
Salt (g) 0.5

Once opened: Keep refrigerated and consume within 2 days.

300g ℮