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Madagascan Peppercorn Sauce

Author: 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