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Peppercorn Sauce with Whole Black Peppercorns


Preparation Time
2 minutes

Cooking Time
7 minutes




  • 1 tbsp. Lucy Bee Coconut Oil
  • 2 shallots, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp. Lucy Bee Whole Black Peppercorns, kept whole
  • 1 bay leaf
  • 1 tsp. fresh thyme
  • 300ml double cream
  • Juice of ½ lemon


  1. In a frying pan, melt the Lucy Bee Coconut Oil before adding the shallots. Cook to soften.
  2. Add the garlic and Lucy Bee Whole Black Peppercorns and fry until aromas begin to emerge.
  3. Add the bay leaf, thyme, cream and lemon juice. Bring to a gentle boil, stirring continuously.
  4. The sauce is ready when it begins to thicken and darkens in colour. At this point, remove from the heat.
  5. Serve over chicken, salmon, steak or vegetables.
  6. *TIP: For a richer flavour, try adding 2 tsp red wine vinegar when you add the shallots.

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