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.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine French

Ingredients

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

Why did the sauce split?
You boiled it too hard at the end. The emulsion of cream and butter is sensitive to high heat.

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)