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Spicy green peppercorn sauce served
Rich and creamy sauce for steak

Creamy green peppercorn sauce

Author: Flavelo
Recipes Sauces and Gravies
An indispensable classic of steakhouses. Green peppercorns are unripe berries preserved in brine or dried, giving them a fresher, fruitier taste than their black counterparts. The essence of the sauce is the meeting of 'deglaçage' (dissolving the fried meat juices) and creamy reduction, made exciting by the piquant crunch of the pepper.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 225 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Frying pan (best made in the one used to cook the meat)
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Soya
⚠️ Cereals containing gluten

Instructions

1 ✓

Crush the peppercorns slightly with the flat of a knife or in a mortar so they crack. Chop the garlic.

Tip: Cracking the pepper helps the flavours infuse into the sauce. (Extraction).
2 ✓

Sauté the garlic and green peppercorns in the butter for 1-2 minutes.

Tip: Fat dissolves the piperine content and aromas of the pepper best.
3 ✓

Pour in the stock and boil over a high heat until reduced by half.

Tip: Rapid boiling concentrates the flavours. (Reduction).
4 ✓

Pour in the cream and soy sauce. Lower the heat and simmer until the sauce thickens and coats the back of a spoon.

Tip: The water in the cream evaporates and the fat content rises, creating a creamy emulsion.
5 ✓

Taste, and only then add salt (the soy sauce and stock are already salty!).

Tip: Balancing the flavour should always happen at the end.

Recipe FAQ

Remained too runny.
The cream needs to be boiled to thicken (reduction). Be patient.
The cream curdled.
You likely added an acidic ingredient (e.g. lemon, lots of wine) or the cream wasn't fatty enough. Use whipping or double cream (min. 30% fat).

Ingredients

  • 50 g Green peppercorns (in brine, drained)
  • 30 g Butter
  • 200 ml Double cream (or Whipping cream, min. 30%)
  • 100 ml Beef or chicken stock
  • 1 clove Garlic
  • 1 tsp Soy sauce (for extra depth of flavour)
  • 1 pinch Salt
  • 1 pinch Ground black pepper