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RECIPE

A CookTale

I would traditionally prepare this sauce with Green Peppercorns in Brine, But none were available. What I did have were dried Green Peppercorns purchased on-line from Penzeys Spices. I adapted a Google recipe for a classic French Peppercorn sauce and made it work.

INGREDIENTS

3 Shallots (finely minced)
2 TB of Butter
1/3 cup of dry White Wine
2 TB of dried Green Peppercorns (Hydrate in a small amount of hot water for 1 hour)
1 cup of Heavy Cream
2 TB of Dijon mustard
¼ tsp of Salt (or to taste)

METHOD

1. Cook the Shallots in the Butter in a small saucepan over medium-low heat, until they are soft & translucent, about four minutes. Increase heat to medium-high, add the Wine & Peppercorns (drained). Cook until mixture reduces by half, about five minutes.

2. Stir in the Cream & Dijon Mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about three minutes. Season with Salt.

3. Strain the sauce & discard the Peppercorns.

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