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2.5ml/½tbsp vegetable oil
1 small onion, peeled and finely chopped
150ml/5fl oz dry white wine
150ml/5fl oz crème fraîche or double cream
2 tbsp green peppercorns, rinsed
salt and freshly ground black pepper to season
Heat the oil in a small frying pan and gently cook the onion until soft.
Add the wine and reduce by half.
Stir in the crème fraîche and the peppercorns.
Season with salt and plenty of freshly ground black pepper.
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