Peppercorn sauce

Common card · No. 289404

Peppercorn sauce is a cream sauce prepared with peppercorns, which is prepared as a reduction of the cream in the cooking process. Various types of peppercorn can be used, such as black, green and pink. Other recipes use ingredients that are similar in flavor to but not classified as peppercorns, such as sansho. Peppercorn sauce may be served with beef steak such as a filet mignon and other beef tenderloin cuts, lamb, rack of lamb, chicken and fish dishes, such as those prepared with tuna and salmon. Peppercorn sauce may be used on dishes served at French bistros and restaurants. Some versions of steak au poivre use a peppercorn sauce. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions incorporate alternate liquors, such as whiskey. A sauce made with green peppercorns emerged in the late 1960s...

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