Peppercorns sauces are primary used on meat, poultry and fish steaks, but can also be used on some vegetables. Most green peppercorn sauces are pan sauces made by deglazing the pan in which the items to be sauced have just been cooked.

Many variations on a peppercorn sauce are possible, but they are generally rich, spicy and have a bright flavor.

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	1 1/2 teaspoon butter
	1 teaspoon crushed green peppercorns
	1 teaspoon parsley, chopped
	2 ounces brandy or white wine

Melt 1 1/2 teaspoon butter in sauce pan (or use it to deglaze a pan), add remaining ingredients, and bring to boil being careful not ignite the alcohol. Serve warm.

“This version of a classic French sauce goes well with beef tenderloin, pork loin, sautéed chicken breast, tuna and swordfish steaks.

	3 shallots, minced
	2 teaspoons butter
	1/3 cup dry white wine
	1 tablespoon green peppercorns (Hydrate dried green peppercorns in a small amount of warm water for one hour prior to use)
	½ cup whipping cream
	1 tablespoon Dijon mustard
	¼ teaspoon salt or to taste

Cook the shallots in the butter in a small saucepan over medium-low heat, until they are soft and translucent, about four minutes. Increase heat to medium-high; add the wine and peppercorns (drained). Cook until mixture reduces by half, about five minutes.
Stir in the cream and mustard; simmer until the mixture reduces slightly, just enough to coat a spoon, about three minutes. Season with salt.”
 

Written by John Kessler of Cox News Service and republished in The Chicago Tribune, February 23, 2005

In the same pan as the meat was cooked, fry in olive oil or butter, shallots and finely chopped garlic.
When they have browned, deglaze the pan with white wine and simmer.
Add salt, chopped herbs such as French tarragon, parsley, chives, and of course the ground green peppercorns.
Add a generous amount of cream and simmer until the sauce becomes a nice brown color. 

Serve warm.

Green Peppercorn Roux Sauce
 

	2 tablespoons butter or other fat
	2 teaspoons finely minced onion
	1 small clove garlic
	1 tablespoon whole green peppercorns
	1 tablespoons all purpose flour
	1/4 teaspoon salt
	1/8 teaspoon ground or crushed green peppercorns
	1 cup half and half or light cream *substitution
	1 egg yolk, optional

 

 

Hydrated the whole green peppercorns in a warm liquid for about one hour. The liquid, could be water, stock, cream, or brandy

This recipe starts by making a light Roux. In a heavy sauce pan over medium low heat add the butter/fat and allow to melt and heat up before adding onion, garlic & whole green peppercorns drained. Allow onion & garlic to soften, but not brown, about five minutes. Slow add the flour, salt, and crushed green peppercorns while stirring well and cook about three minutes longer. Turn heat up to medium, add cream and simmer three minutes until thick. The sauce is now ready to use, but to make an extra rich sauce turn heat back down to low, transfer a little less the half the sauce to a bowel and allow it to cool slightly and beat in one egg yolk. Return mixture to pan stirring constantly for one minute, do not allow it to boil. Serve warm over any kind of steak, poultry or a vegetable such as grill asparagus.

* all kinds of substitution can be made for the liquid. Stock or White wine can be used alone or in combination with a small amount of cream or brandy. If the liquid is warm it should be added slowly with a thorough stirring between each addition.

**Any type of herb can also be added along with the liquid, I like one tablespoon finely minced French Tarragon.

Green Peppercorn Cream Sauce
 

A green peppercorn cream sauce can add a luxurious, rich and spicy flavor to all kinds of meats especially the full flavored ones that can stand up to a sauce like this. To make this sauce cook onion and green peppercorns in the butter just until the onions start to brown, slowly add the flour while cooking over low heat until it is fully incorporated. Add salt, cream, and increase the temperature to medium heat, bring the mixture to a boil while stirring constantly. Once a boil is reached, reduce heat to a simmer and cook for three minutes. Serve warm over meat and enjoy!

Ingredients:

	1/2 cup butter
	One teaspoon finely ground green peppercorns (1/2 to 1 1/2 teaspoons depending on taste)
	2 tablespoons finely diced onion
	1/2 cup all-purpose flour
	Salt to taste, about one teaspoon
	4 cups light cream or coconut milk

Notes:

• This Roux sauce can be modified by adding a bit more flour and cooking it longer to create a blond roux as the foundation of the green peppercorn cream sauce.
• The flavor of this peppercorn sauce can also be further enhance by adding either, and, or skimmed pan drippings, or resting juice from the meat this peppercorn sauce is going to be served with.
• Green peppercorn cream sauce is also delicious served with strong flavored vegetables such as asparagus and broccoli. Add only 1/2 a teaspoon finely ground green peppercorns, a little more flour, and replace up to half the cream with stock or white wine to lighten the sauce.

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