Green Pepper Sauce

Ingredients

• 200 ml Liquid cream (or thick) (Heavy cream, 35% fat)
• 150 ml Vegetable broth (Prepared with a bouillon cube and hot water)
• 150 ml Dry white wine (Quality dry white wine)
• 30 ml Cognac (About 2 tablespoons)
• 15 ml Green pepper juice (Juice extracted from green peppercorns)
• 10 g Green peppercorns (About 2 teaspoons, slightly crushed)
• 1 pinch Fleur de sel (Adjust to taste)
• 1 pinch Freshly ground black pepper (Adjust to taste)
• 20 g Butter (Unsalted butter, cut into small dice)

Instructions

1. Ingredient preparation

   Measure the cream, broth, white wine and cognac. Extract the juice from the green peppercorns into a small bottle using a pepper press or mortar, then strain.

   Time: PT10M

2. Start of reduction

   Pour the white wine, cognac, green pepper juice and vegetable broth into the saucepan. Bring to a boil, then reduce heat to medium‑low and let simmer gently for 45 minutes, stirring occasionally.

   Time: PT45M

3. Incorporating the cream

   After the first 5 minutes of reduction, add the liquid cream. Whisk vigorously to avoid lumps, then continue cooking for an additional 10 minutes until the sauce thickens slightly.

   Time: PT10M

4. Seasoning

   Season with a pinch of fleur de sel and freshly ground black pepper. Let the sauce reduce another 10 minutes, stirring gently until it reaches the desired consistency.

   Time: PT10M

5. Finishing with butter

   Stir in the 20 g of butter in small dice. Whisk until the butter is completely melted and the sauce becomes glossy. Keep the heat on for an additional 2 minutes.

   Time: PT2M

6. Serving

   Pour the hot sauce into a small gravy boat or directly over the meat of your choice. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

135

Protein

1 g

Carbohydrates

3 g

Fat

14 g

Fiber

0 g

Ingredient Substitutions

• Instead of Liquid cream (or thick): Whole milk + butter, Soy cream
• Instead of Vegetable broth: Homemade broth, Chicken broth
• Instead of Dry white wine: Diluted white wine vinegar, White grape juice
• Instead of Cognac: Brandy, Whisky
• Instead of Green pepper juice: White wine vinegar + green pepper, Lemon juice + pepper
• Instead of Green peppercorns: Black pepper, Pink pepper
• Instead of Fleur de sel: Fine salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Butter: Margarine, Neutral oil

Equipment Needed

• Saucepan
• Whisk
• Measuring cup (ml)
• Tablespoon
• Knife
• Bottle or flask for green pepper juice (optional)

Critical Steps — Do Not Skip

• Reduction of the wine‑cognac‑broth mixture for 45 minutes to concentrate the aromas.
• Incorporation of the cream without boiling it vigorously to avoid separation.
• Finishing with butter to achieve a glossy and homogeneous texture.

Chef Tips from the Video

• Using a good quality dry white wine significantly improves the final result.
• Flambé the cognac (optional) before adding the wine to intensify the flavor, but this requires a functional hood.
• Pass the sauce through a fine sieve before serving for an ultra‑smooth texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days. Gently reheat before serving.

Freezer: Not recommended: the sauce may separate upon thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to the butter stage, let it cool, cover and refrigerate. Gently reheat over low heat and add the butter just before serving.
• Green peppercorns can be kept in a small airtight jar for other recipes.