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Green peppercorn Dijon sauce served
Luxurious creamy sauce speckled with soft green peppercorns

Green Peppercorn Dijon Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
'Sauce au Poivre Vert' is a staple of French steakhouses. Green peppercorn is simply unripe black pepper preserved in brine, making it softer and less spicy, with a fresh, herbal taste. The combination of Dijon mustard and cream results in a piquant yet silky sauce that 'hugs' the meat.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine French bistro

Ingredients

Equipment Needed

  • Frying pan (best to use the one meat was cooked in)
  • Wooden spoon
  • Spoon for crushing pepper

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Lightly crush the green peppercorns with the back of a spoon or flat of a knife to crack them.

Tip: No need to puree, just crack them so inner flavours release during cooking.
2 ✓

Melt butter in a frying pan (ideally the one you cooked meat in) over medium heat. Add green peppercorns and fry for 1 minute.

Tip: Aromas dissolve best in fat.
3 ✓

Pour in stock and boil until reduced by half (approx. 3-4 minutes). Scrape up browned bits from pan bottom.

Tip: This is 'deglazing', which gives extra flavour to sauce.
4 ✓

Stir in Dijon mustard and cream. Lower heat and simmer gently for another 3-5 minutes until thickened.

Tip: Mustard acts as emulsifier too, helping link water and fat.
5 ✓

Taste and season with salt, black pepper. Serve hot.

Tip: Mustard and stock can be salty, so wait until end to salt.

Recipe FAQ

Can I use dried green peppercorns?
The recipe relies on soft, brined green peppercorns. Dried ones are too hard; they must be soaked or crushed in a mortar first.

Ingredients

  • 50 g butter
  • 2 tbsp Dijon mustard (smooth, creamy)
  • 2 tbsp green peppercorns (in brine, drained)
  • 150 ml double cream
  • 100 ml beef or chicken stock
  • 1 pinch salt
  • 1 pinch freshly ground black pepper