Now look, I'm not making a claim that this is exactly like a proper peppercorn sauce, but damn we got it close. We were inspired to make this after buying the Slimming World peppercorn sauce in Iceland. They do some lovely food, apparently, but lord knows this wasn't it. Hopefully you'll enjoy our version! This makes more than enough for four servings - Paul applies his sauce somewhat liberally, as you can see. Mind, that explains why I have the face of a 24 year old.
one really large onion
tablespoon of lazy garlic (if you like it particularly honking - feel free to dial this back)
handful of button mushrooms
beef stock cube dissolved in 100ml of boiling water
absolutely tonnes of black pepper from a grinder or, if you're a fancy bitch, use your pestle and mortar
100g of Philadelphia Lightest (4 syns)
firstly, divven't be adding salt to this recipe - the stock cube takes care of that
chop your onion and mushroom as finely as you possibly can - this is the fiddly bit, but worth doing right
sweat off the onion in a few sprays of oil on a low heat - you want them softened ever so gently
add the garlic and the mushrooms and continue to sweat (both the food, and you in general, because if you're anything like me you'll be chewing your gusset wanting yer dinner) a minute or two
add as much black pepper as you and your weak pelvic floor muscles dare
pour in the stock and whack the heat up, let it bubble away and reduce a smidge, then turn the heat down
add the Philadelphia and stir it through and allow to gently thicken
slop it over your steak and chips
Philadelphia Lightest is fine for this, but - shock - we used Philadelphia Light as that's all we had. I know, we're sluts, but it still makes a tasty Slimming World peppercorn sauce
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Recipe by twochubbycubs at http://twochubbycubs.com/2019/10/27/peppercorn-sauce/