You can’t beat a great green peppercorn sauce on a lovely steak, a salmon fillet or a tender chicken breast.
Green peppercorns are uncooked, dried, and typically preserved in vinegar or brine. They have a mild flavour and are less spicy than black or white ones.
Black peppercorns are unripe green ones that are picked, cooked in hot water, and then dried. They are the most aromatic and have the strongest flavour due to their shrivelled and blackened skin.
White peppercorns are ripened, soaked, fermented, and have the skins removed prior to drying. They are the hottest but the least aromatic.
The addition of a good whiskey or bourbon during cooking gives a richness to the flavour which complements the green peppercorn sauce perfectly.
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Green Peppercorn Sauce
- 1 teaspoon olive oil
- 1 tablespoon shallots minced
- 2 tablespoons green peppercorns
- 2 tablespoons butter divided into 2
- 2 tablespoons whiskey or Jack Daniels
- 2 teaspoons plain flour
- 1 cup beef stock
- ½ cup double cream
- Salt to taste
- Heat the oil in a pan over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.
- Remove the pan from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
- Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef stock and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
- Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt to taste.