Green Peppercorn Sauce | French Bistro Recipe
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- Опубликовано: 21 авг 2024
- You can find the written step by step version (with images) here on my website: www.thegourmet...
Flavourful, spicy and so easy to make
Green peppercorns are simply under-ripe peppercorn berries. The green peppercorn is available dried, freeze-dried as well as preserved in brine. The peppercorns have a mild peppery flavor and are used for pepper steak, or sauces, with vegetables and sometimes fruit.
Fresh, unpreserved green pepper drupes are used in some Asian cuisines, particularly Thai cuisine.
Their flavor has been described as spicy and fresh, with a bright aroma. They decay quickly if not dried or preserved.
Ingredients:
4 shallots
2 garlic cloves
40 centiliters veal stock
40 centiliters whipping cream
4 tbsp green peppercorns
(Dried or fresh)
5 centiliters cognac
20 grams butter
Salt if necessary
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Thanks bro!
I cut this by 1/4 to pour over my Pork Schnitzel tonight.
Green peppercorns are a recent find for me. I drained the brine and replaced it with cognac. Not only does this still preserve the peppercorns, but it also keeps me from drinking up all my cognac! 🤣
We loved it, thank you chef!, the simplicity of the explanation, considering the high level of preparation, gives plenty of encouragement to dare to prepare this beautiful sauce. Greetings from the Yupanqui family ❤❤
Thank you so much and greetings from France!
What a great idea making it before hand!!
Had to make a few alterations because of what I had in the pantry. Ditched the cognac, used veggie stock, and oat milk. Touch of a corn starch slurry to get desired consistency. Love the garlic and shallots. Went great on a NY strip.
Delicious! I am going to modify this slightly and cook in the pan with a steak!
Yes, I recommend a good steak with this one