Should I crush the green peppercorns for the green pepper sauce?

In this pepper sauce, we use whole peppercorns, which gives the sauce a mild, subtle peppery flavor. Do you prefer a more intense, spicier sauce? Then crush some of the peppercorns with the back of a spoon or a knife before adding them to the pan.

Can I substitute the veal stock with something else?

Yes, if you don't have veal stock at home, you can substitute it with beef stock or a rich beef broth. However, veal stock is chefs' favourite because it gives the green peppercorn cream sauce a deep, velvety and full flavour.

My hot sauce remains too thin, how can I thicken it?

The best way is to simply let the pepper sauce simmer a little longer over medium heat; the cream will then thicken by itself. Are you in a hurry? Then you can make a small slurry of a teaspoon of cornflour and cold water, and stir this into the simmering sauce until the desired thickness is reached.

How long can I store peppercorn sauce?

Homemade pepper cream sauce with fresh cream can be stored in the refrigerator for a maximum of 2 to 3 days.

Green peppercorn cream sauce

Name: Green peppercorn cream sauce
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 400 ml veal stock; 1 shot glass of cognac; 2 tbsp green peppercorns, drained; 250 ml cream; Pinch of salt

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15min

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Next Level

Nothing elevates a beautiful cut of meat to the next level quite like a truly good, homemade sauce. Luckily, making your own creamy peppercorn sauce is not difficult at all, and it's delicious with meat dishes, such as steak au poivre. With this recipe, you can have a restaurant-quality green peppercorn sauce on the table in just 15 minutes. This is guaranteed to be the star of your dinner. Dig in!

Ingredients

What do you need?

Quantity: 4P

400 ml veal stock
1 shot glass of cognac
2 tbsp green peppercorns, drained
250 ml cream
Pinch of salt

Preparation method

How do you make this?

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Rinse the peppercorns and let them drain.

Pour out the fat from the pan of your cooked meat of choice, add the peppercorns and deglaze off the heat with the cognac; if you want, you can flambé with a lit match by tilting the pan slightly and holding it against the flame. Be careful: keep your distance, hold the pan with a towel, and turn off the extractor fan. Flambéing is allowed, but not necessary.

Add the veal stock and cream, season with a pinch of salt, and let everything simmer until the sauce reaches the desired nice thickness. Serve immediately with your meat.