Jamie Oliver's Peppercorn Sauce

ourtableforseven.com

Diana Shields

4 teaspoons black peppercorns, divided

1 tablespoon (15 grams) unsalted butter

½ tablespoon sunflower oil

2 shallots, peeled and chopped finely

¼ teaspoon salt

¾ cup (180 milliliters) beef stock

2 teaspoons Worcestershire sauce

½ cup (120 milliliters) double (heavy) cream

Directions at ourtableforseven.com

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