250ml double cream
100ml beef stock
1 tsp dijon mustard
1/2 clove garlic, minced
2 tbsp crushed peppercorns, dependent on taste
1 tbsp cornflour mixed with a little cold water
- Bring stock to a rolling boil.
- Add peppercorns, mustard and garlic.
- Reduce the heat and add cream in a thin stream whilst whisking.
- Add cornflour to thicken
- Heat through for 5 minutes. Serve.