Recipe For Green Peppercorn Sauce

I wanted to make a Madagascan Green Peppercorn Sauce and decided not to use the recipe I have in Lavender & Lime. So, I turned to my copy of Larousse and made the peppercorn sauce recipe that I found there. Upon tasting it, all I could taste was alcohol! It tasted nothing like peppercorns and it had no guts to it! So, I started again, and the second attempt was a real peppercorn sauce, full of oomph and taste. This makes use of a béchamel sauce for the base.

Madagascan Green Peppercorn Sauce
Madagascan Peppercorn Sauce
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Madagascan Peppercorn Sauce

All Rights Reserved: an original recipe from Lavender and Lime


  • 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

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10 thoughts on “Recipe For Green Peppercorn 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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