Sunday, June 13, 2010

101: Green Peppercorn Sauce

This is my 101st recipe (but my 102nd post, cheeky!) so i thought i'd give as little 101. There are some things we can learn in the kitchen that will get us out of a culinary bind time and time again. And tonight, i learned one! A person should always have some good sauce recipes up their sleeve, whether to liven up some steamed veg or to adorn a delicious charred steak. And this one is a classic restaurant favorite: Green Peppercorn Sauce. It's very easy to make, and very very delicious. Rave reviews from my dad on this one.

Ingredients (Enough for about 3-4 serves)

  • 2 tsp green peppercorns
  • 1/2 cup white wine
  • 2/3 cup chicken stock
  • 2 tbsp cream
  • 3 cloves garlic, unpeeled
  • 1 tbsp dijon mustard
  • 2 tsp butter


This sauce takes about 25 minutes in total to cook.
Place garlic in a small ramekin and into an oven at 180 degrees for 15 minutes or until soft.

Squeeze the garlic cloves to release a paste of soft roasted garlic. Set aside.

Melt the butter butter in a small saucepan and allow to bubble until just beginning to brown
Add the peppercorns, white wine and stock and simmer until reduced in volume by half

Add the cream, mustard and garlic and stir until thickened.
Serve as soon as possible.

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