- Why did the sauce split?
- You boiled it too hard at the end. The emulsion of cream and butter is sensitive to high heat.
Creamy green peppercorn & white wine sauce
The queen of sauces relies on 'reduction', thickening through boiling. As the water content of the white wine evaporates, its flavours concentrate, forming a rich, glossy emulsion with the cream and butter.
Ingredients
20
g
Green peppercorns (in brine)
100
ml
Dry white wine
200
ml
Double cream
20
g
Butter
1
pc
Shallot (or red onion)
Shopping List (0)
Equipment Needed
- Frying pan
- Whisk
Allergen Information
Milk
Sulphur dioxide (Sulphites)
Instructions
1
✓
Sauté the finely chopped shallot in butter, pour in the wine, and reduce by half.
Tip: This is the reduction: the alcohol evaporates, leaving only the flavour.
2
✓
Add the peppercorns and double cream, then simmer to thicken.
Tip: The fat content of the cream thickens the sauce.
3
✓
Finally, whisk in a knob of cold butter (monter au beurre) for a glossy finish.
Recipe FAQ
Ingredients
- 20 g Green peppercorns (in brine)
- 100 ml Dry white wine
- 200 ml Double cream
- 20 g Butter
- 1 pc Shallot (or red onion)