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

Madagascan Peppercorn Sauce
 
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Ingredients
  • 1 portion béchamel sauce
  • 30mls Madagascan green peppercorns
  • chicken stock, for thinning
  • 15mls Brandy
Method
  1. make up the béchamel sauce and add one tablespoon crushed peppercorns and one tablespoon whole peppercorns
  2. thin the sauce with the chicken stock so that you get a nice pouring consistency
  3. flambé the Brandy and add to the sauce
  4. keep warm until ready for serving
  5. 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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8 thoughts on “Recipe For Green Peppercorn Sauce

  1. Sounds utterly delicious!

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    1. thanks Pink!

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  2. This is a YES for me my dear friend…thanks so much!! I love it 🙂 x

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    1. great! xxx

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  3. 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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    1. we use Brandy quite a bit for cooking as it flames nicely – also tastes good with stone fruit juice 🙂

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