Mar 25, 2009

Green Peppercorn Sauce

 

Hi, I’m Kayleigh. I’m a sauce-o-holic. Oh boy, the sauces I like to eat drizzled all over my meat, fish, poultry or even potatoes are going to be my downfall. The death of my thighs. The onset of love handles. The… well, you get the picture, right? And it ain’t a pretty picture!

All kidding aside; I really like a good sauce, I just don’t like to drown my meat or chicken in sauce. It’s supposed to add flavor, not overrule anything else on my plate. I also like a creamy sauce, but not one consisting of pure liquid cream. Moderation is key for me.

Here’s one of my personal favorites. Especially when spooned over a perfectly cooked steak. Though I must admit it’s pretty darn good on grilled chicken as well. It’s a simple but amazingly creamy and flavorful sauce that has a wonderful kick to it.

 

Ingredients:

1 tbsp green peppercorns
1 1/2 cups vegetable broth
1 oz butter or margarine
3 tbsp all-purpose flour
2 tbsp cream
1 shallot
Worcestershire sauce
salt

 

Directions:

Finely mince a medium sized shallot. You could use 1/2 a small onion for this as well.

 

I like a good kick to my sauce, so I’m going for 1 tbsp dried green peppercorns. Feel free to tone it down a little! Before you ask me if this can be done with other colored peppercorns as well; I honestly don’t know. I always make my sauce with green peppercorns, so you’ll have to try it for yourself!

 

I’m using my mortar and pestle for this, but you could also put the peppercorns in a clean tea towel and smack-dab them with a dough pin or meat hammer. We’re going to (coarsely) pulverize them.

 

Melt 1 oz butter or margarine in a sauce pan.

 

Add the minced shallot to it. Cook over low heat for a few minutes, until the onions becomes a little softer.

 

Add the smashed up peppercorns. Cook everything for another minute.

 

Add 3 slightly heaping tbsp all-purpose flour. Cook for 2 minutes while stirring occasionally. Now turn off the heat and let the roux cool off a bit.

 

Time to make the vegetable broth. I’m using these cubes. MSG free and delightfully fragrant. I always fix 2 cups vegetable broth; more than I need, but quite handy in case the sauce needs some thinning later on. You can freeze the rest in ice cube bags. Always easy to spruce up sauces or stews.

 

Slowly and while stirring you pour about 3/4 cup of broth in with the roux (it might appear thin). Put the sauce back on the stove and turn the heat on.

 

The sauce will immediately start to thicken again, see? It’s beginning to look quite yummy.

 

Keep adding tiny splashes of vegetable broth and keep stirring until you have a consistency you like. I usually stop somewhere around 1 1/4 to 1 1/2 cups.

 

Take the sauce pan off the stove. Now you could add more cream if you like, but it’s really not necessary. Cream in and of itself is not going to flavor anything—you just want to add it for a little extra richness.

Add 2 tbsp cream -use whatever you like, heavy cream, whipping cream or half and half- and stir it in.

 

Finish the sauce with salt and a splash of Worcestershire sauce.

 

This is a really simple and fantastic tasting sauce that has never failed me!


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    33 Comments »

    1. 1

      Wauw, this sauce is very similar to one of my daddy’s sauces. But he doesn’t use broth. It still looks nice though!!

      amwtang on Mar 25, 2009 @ 9:46 am Reply
    2. 2

      amwtang, I’ve tried it with water and even milk, but somehow always fall back on vegetable broth. It adds so much extra flavor.

      Kay on Mar 25, 2009 @ 9:49 am Reply
    3. 3

      MMMMMMMMM…Love it! Thanks!!!

      Sophie on Mar 25, 2009 @ 12:43 pm Reply
    4. 4

      Dear Kay, I think i’m going to talk abou it with my father, be cause i really want to try this version =)

      amwtang on Mar 25, 2009 @ 1:58 pm Reply
    5. 5

      I feel the same way about sauces. My husband believes everything should have a sauce or some type of gravy on it. Could explain the medications he’s on. Thanks for the recipe, I can’t wait to try it.

      JoDee on Mar 25, 2009 @ 4:50 pm Reply
    6. 6

      Oh how I miss ice cube bags. I loved using those things when we lived in Germany for 4 years. Have never seen them over here in the states though.
      The sauce looks very good. I will have to try it.

      Rachelle on Mar 25, 2009 @ 5:42 pm Reply
    7. 7

      Rachelle, are you kidding? No ice cube bags there?

      Kay on Mar 25, 2009 @ 5:45 pm Reply
    8. 8

      Kay, I don’t even know what ice cube bags are…never heard of ’em!
      I have a remarkably similar green peppercorn sauce recipe which calls for brined green peppercorns and a little touch of lemon zest…I usually serve it over pork chops, but I can’t wait to try your sauce too!

      Barb on Mar 25, 2009 @ 9:22 pm Reply
    9. 9

      Barb, check out the google images link! http://tinyurl.com/d7rgym
      Ice cube bags are so easy! I don’t think they even sell the brined green peppercorns here, have to check it out next time I’m at the supermarket.

      Kay on Mar 25, 2009 @ 9:25 pm Reply
    10. 10

      Wow, those ice cube bags are great! Do you think Ikea might carry them? We are making a trip to the lower 48 in June so I may be able to pick them up if Ikea carries them. I am definitely giving this sauce a try! We made your Tzaziki sauce last night and it is wonderful! My husband loves it!! He said it reminded him of the sauce he had with lamb chops in the Middle East!
      Are you able to get Lawry’s Seasoned Salt over there? We just found some for $.71 for a 8 oz (226g) jar. Our grocery store decided to quit carrying it and is getting rid of all their stock! Crazy!

      Thanks for all the great recipes!!

      Peggy on Mar 25, 2009 @ 11:40 pm Reply
    11. 11

      I am a sauce girl too! I love this recipe. Can’t wait to try it!

      Treehouse Chef on Mar 26, 2009 @ 12:29 am Reply
    12. 12

      My husband just had a burger recently with a peppercorn sauce on it and he LOVED it! I’ll have to give this a try with a homemade burger and see how I do.

      Farmer Gal on Mar 26, 2009 @ 5:23 am Reply
    13. 13

      I was just looking for a lite sauce that was tasty wihout taking over the entree. Cant wait to try this!!!

      Kath on Mar 26, 2009 @ 6:17 am Reply
    14. 14

      I wish I was kidding but nope I have never not once seen ice cube bags here. I could probably find them online somewhere but shipping would most likely make them to expensive.

      Rachelle on Mar 26, 2009 @ 2:40 pm Reply
    15. 15

      So the ice cube bags are one-use disposables? That doesn’t seem like a very good idea… :(

      Barb on Mar 26, 2009 @ 3:34 pm Reply
    16. 16

      Barb, yes, they’re disposable. I think it’s a great idea! It’s actually a very clean and hygienic way to make and keep ice cubes. Also handy since in Holland the big side by side fridges are very expensive and not many people have room for them in their kitchen.

      Kay on Mar 26, 2009 @ 3:41 pm Reply
    17. 17

      Just recently discovered your site and I think it’s stunning! Your recipes look delicious too – I’ve made one or two and they came out pretty good! Unfortunately, I recently have converted to vegetarianism! I was wondering if you could add another tag to show which of your recipes are vegetarian? Keep up the good work!

      Melinda on Mar 26, 2009 @ 4:55 pm Reply
    18. 18

      This is the most awesome website! I love your recipes, I can’t wait to try all of them. Your photography is amazing, keep posting!

      Veronica on Apr 3, 2009 @ 8:47 pm Reply
    19. 19

      made this sauce to go over argentinian beef steaks this evening – boyfriend called it restaurant quality, and i’ll have to agree with him. :)

      bricin on Jun 10, 2009 @ 9:51 pm Reply
    20. 20

      @bricin:

      Thanks for letting me know! I like that sauce so much with a steak, it really adds to it.

      Kay on Jun 10, 2009 @ 9:55 pm Reply
    21. 21

      I Love the way you write…thanks for posting

      Meiler on Jun 19, 2009 @ 8:26 pm Reply
    22. 22

      Excellent article. Being ?real? and passionate are very important. Readers can tell when the writer cares about the subject at hand. Thank you.

      Woolfrey on Jun 26, 2009 @ 7:19 am Reply
    23. 23

      This looks like a beautiful velvety textured sauce.

      I usually make this with brandy at the very beginning but I was looking for some variant on this recipe. Thanks.

      Charles Atlas Sheppard on Aug 13, 2009 @ 12:44 am Reply
    24. 24

      I just made up your peppercorn sauce and it its amazing. I want to put it on everything! Thank you so much for posting this. I really am enjoying your site.

      Sherri on Nov 6, 2009 @ 11:27 pm Reply

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