Green Peppercorn Sauce
Green peppercorn sauce is a piquant and flavoursome sauce to serve with your steak or chicken dinner. Usually only enjoyed in restaurants, this easy and quick green peppercorn sauce can be enjoyed at home too!
Origins of peppercorn sauce
Peppercorn sauce was invented in France (as so many cream sauces are). And as is customary with French cuisine, you are welcome to add Cognac to the recipe too, if you’re so inclined.
What to serve with your green peppercorn sauce
Traditionally, the sauce was served with a ‘steak au poivre’ (pepper steak), and this certainly brings out the very best in the sauce and the beef.
However, you can also serve it with lamb chops, oven roasted chicken, or even tuna or salmon. It is a truly versatile sauce, with a lovely peppery kick to liven up any meal.
Green Peppercorn Sauce
Course: Sauce4
servings5
minutes5
minutesIngredients
90g butter
2 tablespoons lemon juice
¼ cup (45g) drained green peppercorns (Available in supermarkets / or Opies brand on Amazon)
3 egg yolks
½ cup cream (125ml)
¼ cup sour cream (60ml)
1 tablespoon French mustard
Directions
- Place butter, lemon juice and peppercorns in pan, stir over heat until butter is melted remove from heat. Whist in remaining ingredients, whisk over low heat, without boiling, until sauce thickens slightly.
- Serve with steak or chicken
Serves 4 – Makes about 1 ½ cups (375ml)
Notes
- Recipe best made close to serving
- Freeze: Not suitable
- Microwave: Not suitable
Steakhouse Rib-eye steaks
To most steak lovers this cut of meat is known as ‘the most flavourful cut of steak‘. Best grilled and served medium rare!