RECIPE: REC: Green Peppercorn Sauce ~ ~ for pork or beef....(more)

RECIPE:
K

kpinky

Well-known member
I made this last weekend for a party and everyone asked for the recipe. (I've actually made it many times to glowing reviews). I served it over grilled pork tenderloin. It's one of my staples.

3 Tbls. butter

3 Tbls. minced shallots

3 Tbls. brandy or cognac

1 Tbls. green peppercorns drained, rinsed and mashed or chopped

2 tsp. Dijon mustard

1 tsp. chicken stock base or 1 bouillon cube

1 Cup heavy cream

Melt butter in a small saucepan and saute shallots until just starting to turn golden. Add the brandy and reduce over high heat for a minute or two.

Add the remaining ingredients and simmer until slightly thickened. (It will thicken more if made ahead and refrigerated.)

Makes 1 1/2 cups

Hint: the peppercorns are a bit tricky to chop unless you have a tiny food processor or morter and pestle. You can also try a small plastic bag and rolling pin to smash them. I like the morter and pestle unless I'm doubling or tripleing the recipe. Then I use my tiny Cuisineart.

Recipe: From Colorado Cache Cookbook ~ Denver Junior League

 
This looks good Pinky. Where did you find fresh green peppercorns?

I made a Thai curry called Red Pork Curry with Green Peppercorns and had to substitute the peppercorns with a small amount of dried because I couldn't find fresh ones anywhere - not even the Asian markets.

 
They come in small glass jars preserved in brine...usually near the capers in the pickle section...

I have found them in every large grocery store in my area. They look like the caper bottles so I have to be sure to read the label carefully so I don't grab the wrong thing.

 
You must log in or register to reply here.
Back
Top