Peppercorn sauce

A beef steak served with peppercorn sauce prepared with five types of peppers.
Steak au poivre with a peppercorn sauce.

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]

Ingredients

Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt.[1][2][3][6] Some versions may incorporate liquor, such as whisky.[9]

See also

References

  1. 1 2 3 4 5 6 Lo, Anita; Druckman, Charlotte (2011). Cooking Without Borders. Abrams. ISBN 1613121822.
  2. 1 2 3 Cohen, Scott; Betancourt, Marian (2007). The Texas Hill Country Cookbook: A Taste of Provence. Globe Pequot. p. 68. ISBN 0762743751. Retrieved 4 September 2014.
  3. 1 2 3 Henderson, Helene (2005). The Swedish Table. U of Minnesota Press. p. 64. ISBN 1452907277.
  4. 1 2 Erskine, Gizzi (2012). My Kitchen Table: 100 Foolproof Suppers. Random House. ISBN 0753548038.
  5. ↑ Keys, Daniel J.; Schwartz, Barry (June 2007). ""Leaky" Rationality: How Research on Behavioral Decision Making Challenges Normative Standards of Rationality". Perspectives on Psychological Science. 2 (2): 162–180. doi:10.1111/j.1745-6916.2007.00035.x. Quote: "...there's homemade pasta with a Bolognese sauce and filet mignon with a peppercorn sauce"
  6. 1 2 3 Baird, Elizabeth (contributor) (2012). Best Recipes of the Maritime Provinces. James Lorimer & Company. p. 60. ISBN 1459501306.
  7. ↑ Smith, Dan; McDonagh, Steve (2011). Talk with Your Mouth Full: The Hearty Boys Cookbook. Agate Publishing. p. 96. ISBN 1572846828.
  8. ↑ Leisure Arts (2009). Family Living: Our Favorite Family Feasts. Leisure Arts. p. 18. ISBN 1601408005.
  9. ↑ Berg, Ron (1997). The Gunflint Lodge Cookbook. U of Minnesota Press. p. 60. ISBN 145290314X.
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