Green peppercorn sauce (TM)

Green peppercorn sauce (TM)
Green peppercorn sauce

Servings:	Servings: 20 - Makes about 700g
Calories per serving:	55
Ready in:	25 minutes
Prep. time:	5 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	22nd October 2012

A Spanish sauce which also includes mushrooms.

Sofrito

Ingredients

Create a printable shopping list for this recipe's recipeIngredient

• 50g butter
• 20g extra virgin olive oil
• 100g onion
• 1 leek (only the white part)
• 1 clove garlic
• 150g mushrooms, blanched in lemon juice

For the rest

• 300g single cream
• 1 meat or fish stock cube
• 50g green peppercorns

Method

1. Put all of the sofrito ingredients into the bowl and chop 4 seconds / Speed 5.
2. Next program 7 minutes / Temp. Varoma / Speed 3½.
3. Add the cream, the stock cube and 1 teaspoon of the green peppercorns 10 minutes / 100° / Speed 3½.
4. Add the rest of the peppercorns 3 minutes / 90° / Speed 1.

Serving suggestions

Serve this sauce with steak, tenderloin, fish etc.

Recipe source

• This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

Variations

If you want to have pieces of mushroom in the sauce, make the sofrito at Speed 1, instead of 3½, or add them after chopping the vegetables.

Chef's notes

Please note that the quantity of peppercorns is very large and you may feel the need to reduce this. The majority of them are consumed whole, but I had to blitz them due to my husband's forthcoming dental treatment.

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