1/2 onion, finely chopped
3 garlic cloves, crushed
300ml chicken stock
3 tbsp crushed black peppercorns
1 tbsp Worcestershire sauce
200ml fat free fromage frais


Add the chicken stock, onions and garlic to a pan on a high heat, bring to the boil. Add the peppercorns and Worcestershire sauce, reducing the heat and simmering gently for 20 minutes, stirring often. The sauce should thicken nicely.

Remove from the heat for a few minutes and add the fromage frais, stirring in thoroughly. Add to a very low heat to warm through further if required.

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