Green Peppercorn Sauce

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Difficulty: Easy - for beginners
Serves: 2

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: meat · sauce ·

Ingredients

30 ml (2 tbs) butter
1 Onion, chopped fine
1 Clove of Garlic, crushed
45 ml (3 tbs) Green peppercorns, slightly crushed
80 ml (â…“ cup) Milk
125 ml (½ cup) Fresh Cream
20 ml (4 tsp) Brandy (optional)
5 ml (1 tsp) chopped fresh or
2 ml (¼ tsp) dry Parsley
5 ml (1 tsp) Salt

Method

Heat butter, add onion and garlic and sauté until soft
Add Peppercorns and stir a few minutes
Add the rest of the ingredients and cook for 20-30 minutes on medium heat, stirring frequently until it thickens

Variation: Use capers or dried mixed peppercorns instead.

Green Peppercorns: Green peppercorns are packed in brine, vinegar, or salt soon after they're picked. They're mild and soft and can be eaten whole.

Substitutes: Pink peppercorns OR (as a substitute for brine-cured green peppercorns) capers

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