Green Peppercorn Sauce Recipe

This sauce is excellent with pasta, pork steaks or grilled chicken. The green peppercorns in brine are a better choice than the dry-packed type because they tend to give a more rounded flavor. 

Serves 3-4

Ingredients:

1 tablespoon green peppercorns in brine, drained

1 small onion, finely chopped

2 tablespoons butter

1 1/4 cups light stock

juice of 1/2 lemon

1 tablespoon beurre manie

3 tablespoons heavy cream

1 teaspoon Dijon mustard

salt and ground black pepper

Method:

1. 
   Dry the peppercorns on absorbent paper towels, then crush lightly under the blade of a heavy-duty knife or use a mortar and pestle.
2. Soften the onion in the butter, add the stock and lemon juice and simmer for 15 minutes. 
3. Whisk in the beurre manie a little at a time and continue to cook, stirring, until the sauce thickens. 
4. Reduce the heat and stir in the peppercorns, cream and mustard. heat until boiling, then season to taste. Serve hot with buttered pasta or the dish of your choice.

Variation

For a lighter, less rich sauce, use creme fraiche instead of the heavy cream. 

Cook's Tip

For beurre manie, mix together equal amounts of butter and flour. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.