Servings: 4 · Prep Time: 2 mins · Cooking Time: 10 mins
Total Time: 12 mins


This is a sauce we create in my steak restaurant StoneAged. It complements all cuts of steak and it's so good some of our customers even request it with chicken dishes. the best thing of all, its so simple to make at home.


  • Peppercorn (1 or tbsp)
  • Red Wine Vinegar (2 tbsp)
  • Chicken Stock (150ml)
  • Double Cream (4 tbsp)
  • Coconut Aminos (optional to colour)
  • Konjac Flour (optional to thicken)


Put 2 tbsp red wine vinegar into a large, non-stick frying pan and bring to a simmer. Add 150ml chicken stock and reduce the mixture by half over a high heat. Add 2 tsp green peppercorns, crushing a few of them gently in the pan with the back of a spoon. Season and reduce, then stir in 4 tbsp double cream. Simmer for 1 or 2 mins until the sauce is slightly thickened.