Chef Don's Kitchen Recipe File  
RECIPE NAME: Green Peppercorn Sauce Original Date:
DIRECTORY: Sauces 10/14/01
     
     
Sensitivity:  

Ingredients

    

Specs
Butter, unsalted 2 Tbsp    
Green Peppercorns, in juice 1 Tbsp    
Cognac 2 oz.    
Demi-glaze, 1 cup    
Dijon Mustard 1 Tbsp    
Heavy Cream ¼ cup    
Salt As needed    
Ground Black Pepper As needed    
Italian Parsley, chopped coarse 1 Tbsp    
       

Directions:

In a small saucepan, melt 1 Tbsp of the butter and simmer the green peppercorns in it for 3-5 minutes. Add the cognac and burn all the alcohol off. This will flame up unless you have burnt the cognac earlier. Do not do this if you do not have adequate ventilation.

Stir in the mustard and add the demi-glaze and cream.

Season with salt and pepper to your taste.

Bring the sauce to a simmer and let simmer for 10 minutes or so then add the remaining 1 Tbsp of butter and serve over grilled steaks or grilled salmon.

 

***When buying demi-glaze, buy Demiglace Gold or equal substitute and follow the directions on the package to make it