Green Peppercorn Sauce

Green Peppercorn Sauce

1 1/2 teaspoon butter
1 teaspoon crushed green peppercorns
1 teaspoon parsley, chopped
2 ounces  brandy or white wine


Melt 1 1/2 teaspoon butter in sauce pan (or use it to deglaze a pan), add remaining ingredients, and bring to boil being careful not ignite the brandy.


Serve  warm.

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Mustard Green Peppercorn Sauce 
 
This version of a classic French sauce goes well with beef tenderloin, pork loin, sautéed chicken breast, tuna and swordfish steaks. 

3 shallots, minced
2 teaspoons butter
1/3 cup dry white wine
1 tablespoon green peppercorns (re-hydrate dried green peppercorns in a small amount of warm water for one hour prior to use)
½ cup whipping cream
1 tablespoon Dijon mustard
¼ teaspoon salt or to taste 


Cook the shallots in the butter in a small saucepan over medium-low heat, until they are soft and translucent, about 4 minutes. Increase heat to medium-high; add the wine and peppercorns (drained). Cook until mixture reduces by half, about five minutes.

Stir in the cream and mustard; boil until the mixture reduces slightly, just enough to coat a spoon, about 3 minutes. Season with salt.

 

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Green Peppercorns


Brazilian Green Peppercorns (1.1 oz. Package) Actually the black peppercorn harvested early to produce a light and spicy flavor with a fruity sharpness. Recommended for use in herb butter, spreads and sauces for Chicken or Seafood. $9.00

 



           





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