Just as its name suggests, peppercorn sauce is made from peppercorn. This culinary cream sauce is prepared with peppercorn in a reduction of cream. This sauce can be made from a variety of peppercorn such as pink, green or even black peppercorn.
Just as is the case with many sauces, there are actually numerous ways that you can prepare your peppercorn sauce. Many of these recipes dictate the use of peppercorn. Nevertheless, there are a few recipes that actually use a variety of ingredients. For example, some people prefer to make their peppercorn sauce using sansho. Sansho is not peppercorn but it tastes just like peppercorn.
Peppercorn sauce is often served in French bistros and restaurants. Some restaurants even serve a version of steak au poivre which uses peppercorn sauce during the preparation process.
Background and history
Peppercorns came from a flowering vine which originates in India. Peppercorns are all the same despite the fact that it comes in different colors such as green, red and white. Nevertheless, each peppercorn color dictates how and when they should be harvested and handled. In addition to this, peppercorns have slightly different flavors according to their various colors.
When it comes to French cuisine, there are several peppers that are included in French cuisine. However, peppercorns are distinguished by the name poivre followed by the color. For example, poivre noir. These type of peppercorns are picked right before the fruit is completely mature. From there, the black peppercorn is let to ferment in water then dried. This process causes the layers to turn even darker.
Black pepper that grows next to the city of Thalassery has been growing pepper since India was under British colonial rule. This city is located off the Malabar Coast in the state of Kerala next to Cochin, India. Up to date, this type of black peppercorn is considered to be the best.
A typical pepper sauce usualy persists of: Peppercorns, butter, shallot, brandy and cream
How to make peppercorn sauce
The steps to making the perfect peppercorn sauce are pretty simple.
First, start off by crushing the peppercorns lightly. Melt your butter is a saucepan and add the rest of the ingredients. Now you can add in the cream as the mixture boils over a medium heat. Once the sauce is as thick as you would like it you are done.
What goes well with peppercorn sauce?
You can serve your peppercorn sauce with a variety of dishes such as filet mignon, beef steak or even other beef tenderloin cuts. You can also serve this sauce with lamb or a rack of lamb, chicken, fish dishes such as tuna or even a well prepared salmon dish/ meal.
Is this a bit too spicy for you? Try the brown gravy sauce instead.
- 2 pcs Shallots
- 2 tbsp Whole peppercorns
- 40 g Butter
- 100 ml Heavy cream
- 1 pcs Stock cube
- 125 ml Water
- 1 tsp Mustard
- 50 ml Brandy
- Firstly peel the shallots and chop them up.
- Take the peppercorns and using a pestle and mortar grind them gently. Don't grind them to flour they need some texture.
- Melt the butter at low heat in a saucepan and then fry the shallots for 5 minutes.
- Add the rest of the ingredients: Peppercorns, cream, mustard, brandy, crumble in the stock cube, and pour in 125ml of boiling water.
- WHen everything is in place stir it all together and leave to simmer for 10-20 minutes. Stir regularly, until you’re happy with the thickness of the sauce.
- And then, season generously with salt and serve right away.