Salsa a la pimienta verde (Green peppercorn sauce)

[JuliaBalbilla]

Name of Recipe:  Salsa a la pimienta verde (Green peppercorn sauce)

Makes 700g

Ingredients  
Sofrito
50g butter
20g extra virgin olive oil
100g onion
1 leek (only the white part)
1 clove garlic
150g mushrooms, blanched in lemon juice
For the rest
300g single cream
1 meat or fish stock cube
50g green peppercorns

Preparation:  
Put all of the sofrito ingredients into the   and chop 4 seconds / Speed 5.
Next, program 7 minutes / Temp. Varoma / Speed 3½.
Add the cream, the stock cube and 1 tsp of the green peppercorns 10 minutes / 100° / Speed 3½.
Add the rest of the peppercorns 3 minutes / 90° / Speed 1.

Tips/Hints:  
If you want to have pieces of mushroom in the sauce, make the sofrito at Speed 1, instead of 3½, or add them after chopping the vegetables.  Serve this sauce with steak, tenderloin, fish etc.  [Please note that the quantity of peppercorns is very large and you may feel the need to reduce this.  The majority of them are consumed whole, but I had to blitz them due to DH's forthcoming dental treatment, which made the sauce rather hot].

Origin:  This is a translation of a recipe in Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.