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 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]
Abeef steak served with peppercorn sauce prepared with five types of peppers
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 Frenchbistros and restaurants.[1] Some versions of steak au poivre use a peppercorn sauce in their preparation.[1]
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 liquor, such as whiskey.[9]
^Keys, Daniel J.; Schwartz, Barry (June 2007). ""Leaky" Rationality: How Research on Behavioral Decision Making Challenges Normative Standards of Rationality". Perspectives on Psychological Science. 2 (2): 162–180. CiteSeerX10.1.1.581.7908. doi:10.1111/j.1745-6916.2007.00035.x. PMID26151958. S2CID16151673. Quote: "...there's homemade pasta with a Bolognese sauce and filet mignon with a peppercorn sauce"
