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 a 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]

A beef steak served with peppercorn sauce prepared with five types of peppers

Peppercorn Sauce

Steak au poivre with a peppercorn sauce
Type	Cream
Course	Any
Place of origin	France
Serving temperature	Hot
Main ingredients	Peppercorns and heavy cream
Ingredients generally used	Butter, wine, shallots, brandy or cognac and additional seasonings
Variations	Whiskey substituted for brandy
Media: Peppercorn Sauce

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 alternate liquors, such as whiskey.^[9]

See also

• Steak sauce
• List of sauces