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Garlic green peppercorn sauce served.
Velvety garlic cream sauce with whole green peppercorns

Creamy garlic green peppercorn sauce

Author: Flavelo
Recipes Sauces and Gravies
Green peppercorns are the unripe, pickled version of black pepper. Their taste is less sharp, more fresh and herbal, and the soft corns crunch pleasantly in the mouth. This sauce is a steakhouse classic: the softness of cream and the piquant 'bite' of pepper create a perfect contrast.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Frying pan
  • Knife (for crushing)

Allergen Information

⚠️ Milk
⚠️ Celery (in stock usually)

Instructions

1 ✓

Flatten the peppercorns with the flat of a knife.

Tip: This releases their flavour better, but they won't be too small.
2 ✓

Sauté the chopped garlic in the mixture of butter and oil.

Tip: Don't let it brown, just smell fragrant.
3 ✓

Add the pepper, fry for half a minute, then pour in the stock.

Tip: Stock adds depth alongside the emptiness of cream fat.
4 ✓

Reduce by half, then add the cream.

Tip: Reduction concentrates flavours.
5 ✓

Simmer until thick (approx. 5 mins), finally salt after tasting.

Tip: The brine of the pepper can be salty too, so be careful with salt!

Recipe FAQ

Can I use dried green peppercorns?
Yes, but you have to soak them first or cook them longer in the sauce to soften. Those preserved in brine (tinned/jarred) are best for this.

Ingredients

  • 2 tbsp Green peppercorns (in brine, drained)
  • 2 cloves Garlic
  • 30 g Butter
  • 200 ml Single cream (or Double cream for richer sauce)
  • 100 ml Beef stock
  • 1 pinch Salt
  • 1 tsp Olive oil