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.
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.
Madagascan Peppercorn Sauce
- 1 portion béchamel sauce
- 30 mls Madagascan green peppercorns
- chicken stock for thinning
- 15 mls Brandy
- 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