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Recipe · Île-de-France
Sauce au poivre vert
Green peppercorn cream sauce
⏱ 20 minServes 4Easy245 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)brown veal stock
200 ml (¾ cup)thick crème fraîche
3 tbspgreen peppercorns in brine
100 ml (½ cup)cognac
3shallots, finely chopped
50 g (2 oz)unsalted butter
1 tbspDijon mustard
- 500 ml (2 cups) brown veal stock
- 200 ml (¾ cup) thick crème fraîche
- 3 tbsp green peppercorns in brine
- 100 ml (½ cup) cognac
- 3 shallots, finely chopped
- 50 g (2 oz) unsalted butter
- 1 tbsp Dijon mustard
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the green peppercorns and rinse quickly in cold water to remove excess brine.
- Melt the butter in a sauté pan over medium heat and sweat the chopped shallots for 5 minutes without browning.
- Add the drained peppercorns to the pan and stir for 1 minute.
- Pour in the cognac and carefully flambé; let the flames die down completely before continuing.
- Add the brown veal stock and reduce over high heat until the sauce coats a spoon.
- Whisk in the thick crème fraîche and Dijon mustard until smooth.
- Simmer gently for 5 minutes, then taste, adjust the seasoning and serve hot.
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