Green Peppercorn Sauce Using White Sauce

I wanted to make a Madagascan Green Peppercorn Sauce and decided not to use the recipe I have in Lavender & Lime. This was to challenge myself to make something new. So, I turned to my copy of Larousse and made the peppercorn sauce recipe that I found there. Larousse Gastronomique is my go to recipe and resource book and it seldom fails to deliver. But upon trying the sauce, all I could taste was alcohol! It tasted nothing like peppercorns and it had no guts to it! It would have made for a good Brandy sauce. So, I started again, and the second attempt was a real green peppercorn sauce, full of oomph and taste. This makes use of a béchamel sauce for the base. A good white sauce is hard to beat. And it is something every home cook should have in their repertoire in my opinion.

Madagascan Green Peppercorn Sauce
Madagascan Green Peppercorn Sauce

What a dismal photo! If you find yourself here looking at this, please note it was taken with a cell phone camera. Way before I knew about styling – something I am still not good at. Or lighting.

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Madagascan Peppercorn Sauce

Recipe For: Sauce
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

Instructions

  • make up the béchamel sauce and add one tablespoon crushed peppercorns and one tablespoon whole peppercorns
  • thin the sauce with the chicken stock so that you get a nice pouring consistency
  • flambé the Brandy and add to the sauce
  • keep warm until ready for serving
  • before you put the sauce into the gravy dish, make sure the sauce is thin enough, and add more stock if necessary

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10 thoughts on “Green Peppercorn Sauce Using White Sauce

  1. My Vermouth is finished and this is a nice excuse for a visit to the bottle store, have lots of brandy recipes to try out and this one will be top of the list.
    Good Wednesday to you Tandy.

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