Blue Cheese and Peppercorn Sauce

Blue Cheese and Peppercorn Sauce


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This is a rich and creamy peppercorn sauce that is especially delicious with good quality steak. Try using soft green peppercorns for a variation.


Serves: 4 

  • 1 cup (250ml) thickened cream
  • 100g Roquefort cheese or other blue cheese, crumbled
  • 2 to 3 tablespoons mixed peppercorns
  • 1 pinch salt, to taste
  • 1 sprig parsley, diced, to garnish

Preparation:5min  ›  Cook:8min  ›  Ready in:13min 

  1. In a large saucepan heat the cream until it is just about to boil. Simmer for 1 to 2 minutes then lower the heat to medium and add the cheese.
  2. With a rolling pin lightly crush some of the peppercorns. Add to the cream and cheese mixture and stir to combine.
  3. Cook over medium heat stirring for a further 3 to 4 minutes so that the sauce thickens and the flavours combine.
  4. Taste and add salt if needed. Serve over beef, pork or chicken. Garnish with diced parsley if desired.

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