Updated: Nov 4, 2018
This is an epic French Bistro sauce served with many different meats!
Green peppercorns are simply under-ripe peppercorn berries.
The green peppercorn is available dried, freeze-dried as well as preserved in brine.
The peppercorns have a mild peppery flavour and are used for pepper steak, or sauces, with vegetables and sometimes fruit.
Fresh, unpreserved green pepper drupes are used in some Asian cuisines, particularly Thai cuisine.
Their flavour has been described as spicy and fresh, with a bright aroma. They decay quickly if not dried or preserved.
Ingredients for one litre sauce
4 shallots, 2 garlic cloves, 500ml veal stock, 500ml whipping cream, 4 tbsp green peppercorns (Dried or fresh), 60ml cognac, 20 grams butter, salt if necessary.
Crush one tablespoon of green peppercorns in a mortar and keep the rest whole.
Chop the shallots and garlic finely.
Add butter to your frying pan, medium heat.
Sear the shallots until they become almost translucent, than add the garlic and sear for a few minutes more until translucent.
Deglaze with the cognac, kill the heat and transfer to a sauce pan.
Add the veal stock and the green peppercorns (crushed and whole).
Bring the sauce to a low simmer while steering your sauce once and a while and let simmer until the sauce thickens (10 to 15 minutes).
Add the whipping cream slowly while steering the sauce and let simmer for a few more minutes.
At this point the sauce has a very nice consistency, if this is not the case, add a small amount of starch or flour to thicken the sauce a little more.
Let the sauce rest for at least one hour but the longer it rests, the more green pepper flavour you have.
Add a few drops of cognac when you warm the sauce up.
I mostly make this sauce the day before; it really enhances the flavors!