Peppercorn sauce
 Steak au poivre with a peppercorn sauce | |
| Type | Cream |
|---|---|
| Course | Any |
| Place of origin | France |
| Serving temperature | Hot |
| Main ingredients | Peppercorns and heavy cream |
| Ingredients generally used | Butter, wine, shallots, brandy or cognac and additional seasonings |
| Variations | Whiskey substituted for brandy |
Peppercorn sauce is a culinary
cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process.[1] Various types of peppercorn can be used in its preparation, such as black, green[2] and pink,[3] among others. Peppercorn sauce may be served with beef steak[4] such as filet mignon[1][5] and other beef tenderloin cuts,[6] lamb,[4] rack of lamb,[7] chicken[8] and fish dishes, such as those prepared with tuna and salmon.[2][3]
Some versions use several types of peppercorns in the sauce's preparation,[6] and some may use ingredients that are similar in flavor to but not classified as peppercorns, such as sansho.[1] Peppercorn sauce may be used on dishes served at French bistros and restaurants.[1] Some versions of steak au poivre use a peppercorn sauce in their preparation.[1]
Ingredients
Primary ingredients are typically peppercorns and
heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt.[1][2][3][6] Some versions may incorporate liquor, such as whiskey.[9]
See also
References
- ^ ISBN 978-1613121825.
- ^ ISBN 978-0762743759. Retrieved 4 September 2014.
- ^ ISBN 978-1452907277.
- ^ ISBN 978-0753548035.
- S2CID 16151673. Quote: "...there's homemade pasta with a Bolognese sauce and filet mignon with a peppercorn sauce"
- ^ )
- ISBN 978-1572846821.
- ISBN 978-1601408006.
- ISBN 978-1452903149.