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Wednesday, October 16, 2019

Green Peppercorn Sauce

We have a Kampot Peppercorn vine growing outside our kitchen window and it is such a treat to dry our own peppercorns for black, red and white peppercorns whenever we want. Sometimes we pick them green and either pickle them in a brine, or make a green peppercorn sauce to serve over meat dishes.

Ingredients:
  • 500 ml (2 cups) beef stock or canned beef broth
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1/4 cup minced red onion
  • 2 cloves minced garlic
  • 250 ml (1 cup) cream
  • 1 tablespoon Worcestershire sauce
  • 3 tablespoons Cognac or brandy (I’ve used wine as a substitute)
  • 2 tablespoons drained green peppercorns in brine, or 2 tablespoons fresh green peppercorns (If using fresh peppercorns, partially crush 1 tablespoon of peppercorns to release flavor)
Directions:
  • Boil stock in small saucepan until reduced to a cup, about 7 or 8 minutes. 
  • Meanwhile, sauté the onion in the butter over medium heat until the onions are translucent, about 3 minutes. 
  • Add the garlic and cook for another 1 or 2 minutes. 
  • Add the flour to the skillet and make a roux, about 2 or 3 minutes. 
  • Remove from heat. 
  • Whisk in the reduced beef stock, cream, Cognac and green peppercorns. 
  • Bring the mixture back up to a low boil over medium heat until the mixture thickens to sauce consistency, about 5 or 6 minutes. 
  • Spoon the sauce over steaks, grilled chicken, or pork chops, and serve.


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