Made with love
A deep rich peppercorn sauce laced with dark rum. A duo of green and black peppercorns gives this take on a classic a unique and punchy flavour.
The Maker says…
Simmer your rum and peppercorn sauce in a pan for 8-10 minutes until cooked through. To serve, pour over your chosen meat, steak, venison or pork and finish with a spoonful of double cream.
Beef stock (Beef Bones, Carrots, Onions, Celery, Vegetable Oil, Peppercorns, Bay Leaves, Parsley, Thyme), Onion, Mustard, Dark rum, Green peppercorns, Beef Bouillon (Vegetable Oil (Palm, Sunflower), Salt, Potato Starch, Flavourings, Maltodextrin, Yeast Extract, Beef Extract (2.7%), Sugar, Celery Seeds), Black Pepper, Gravy browning colour (Ammonia Caramel).