Type | Cream |
---|---|
Course | Any |
Place of origin | France |
Serving temperature | Hot |
Main ingredients | Peppercorns and heavy cream |
Ingredients generally used | Butter, wine, shallots, brandy or cognac and additional seasonings |
Variations | Whiskey substituted for brandy |
Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process.[1] Various types of peppercorn can be used in its preparation, such as black, green[2] and pink,[3] among others. Peppercorn sauce may be served with beef steak[4] such as filet mignon[1][5] and other beef tenderloin cuts,[6] lamb,[4] rack of lamb,[7] chicken[8] and fish dishes, such as those prepared with tuna and salmon.[2][3]
Some versions use several types of peppercorns in the sauce's preparation,[6] and some may use ingredients that are similar in flavor to but not classified as peppercorns, such as sansho.[1] Peppercorn sauce may be used on dishes served at French bistros and restaurants.[1] Some versions of steak au poivre use a peppercorn sauce in their preparation.[1]
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