The history of Green Peppercorn Sauce can be traced back to French cuisine, specifically the classic sauce known as "sauce au poivre". While the exact origins of the sauce are not well-documented, it is believed to have emerged in the late 19th century or early 20th century in France. The use of green peppercorns in sauce provided a unique twist to the traditional recipe, offering a fresher and more vibrant taste. The green peppercorns are often soaked or brined before use to enhance their flavor and soften their texture. The sauce is typically prepared by sautéing shallots or onions in butter, then adding cream, stock, and green peppercorns. The mixture is simmered until the flavors meld together, resulting in a velvety sauce with a delightful peppery kick.

Prep Time5 minsCook Time15 minsTotal Time20 mins

AuthorPeterYields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)CategoryOthers

Ingredients

Sauté

 1 tsp olive oil

 1 tbsp butter

 1 tbsp minced shallots

 2 tbsp green peppercorns(packed in brine)

Deglaze

 2 tbsp brandy, preferably Cognac

 2 tsp all-purpose flour

Reduce

 1 cup beef broth

 ½ cup heavy cream

 1 tbsp butter

 1 pinch salt to taste