1.5 tsp black peppercorns, coarsely ground
1 tsp yellow mustard seeds, finely ground
1 beef stock cube
150ml double cream
150ml water
1 tsp plain flour
25g butter

1 5 tsp black peppercorns, coarsely ground 1 tsp yellow mustard seeds, finely ground 1 beef stock cube 150 ml double cream 150 ml water 1 tsp plain flour 25 g butter

In a saucepan melt the butter until bubbling then add the flour, stirring all the time to ensure a lump free sauce for 2 minutes.

Add the peppercorns and mustard seeds and continue to stir for another minute.

Turn down the heat to as low as you can get it and then slowly stir in the milk and cream a little at a time until the mixture starts to become liquid rather than paste - you can then add the milk and water more quickly.

Sprinkle in the stock cube and a pinch of salt if required (you may also want to add some more peppercorns either whole or ground).

Bring to the boil slowly, continuing to stir and you're done. If you want a thicker sauce then simmer for a further 5-10 minutes.