| I adapted a sw recipe, cut up an onion add to a saucepan with 250ml of beef stock (i used a beef oxo cube) add whole peppercorns and crushed peppercorns to your taste, reduce until syrupy. Take off the heat and stir in 2/3 tbsps of very low fat fromage frais (don't reheat as it will split, it will still taste nice but not look it)
If you want to make a mustard sauce instead swap the peppercorns for mustard powder and add a tbsp of mustard (1/2 syn).
Hope this makes sense. Enjoy x
__________________
"I can resist everything but temptation" - Oscar Wilde |