• Ingredients
     
    • 100ml beef stock
    • ½ garlic clove, crushed
    • 2 tbsp brandy
    • 1 tbsp Worcestershire sauce
    • 1 tbsp Dijon mustard
    • 150ml double cream
    • ½ tsp crushed black peppercorns
    • 2 tbsp chopped fresh parsley
  • Method
     
    1. Add the stock to a saucepan, bring to the boil and cook until reduced by half.
    2. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns.
    3. Stir and bring to the boil over a high heat.
    4. Season with salt and cook until it reaches the consistency of pouring cream.
    5. Stir in the parsley.
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