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Creamy green peppercorn and white wine sauce served in a gravy boat
Creamy and Aromatic Green Peppercorn Sauce

Creamy Green Peppercorn & White Wine Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
The queen of sauces relies on reduction. As the water content of the white wine evaporates, flavors concentrate, creating a rich base. When emulsified with heavy cream and finished with butter, you get a glossy, luxurious sauce that transforms any steak or pork chop.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Skillet or Saucier
  • Whisk

Allergen Information

⚠️ Milk

Instructions

1 ✓

Sauté the minced shallot in a little butter until translucent. Pour in the wine and simmer until reduced by half.

Tip: This reduction step allows the alcohol to evaporate, leaving behind the complex flavor of the wine.
2 ✓

Stir in the peppercorns and heavy cream. Simmer gently until the sauce thickens slightly.

Tip: The fat content in the heavy cream naturally thickens the sauce as it reduces.
3 ✓

Remove from heat and whisk in the cold butter until melted and glossy.

Tip: This technique, known as 'mounting' with butter, gives the sauce a professional shine.

Recipe FAQ

Why did my sauce separate?
It likely boiled too hard after adding the dairy. The emulsion of cream and butter is sensitive to high heat; always simmer gently.

Ingredients

  • 1 tbsp Green Peppercorns (in brine, drained)
  • 1/2 cup Dry White Wine (e.g., Sauvignon Blanc)
  • 1 cup Heavy Cream
  • 1 1/2 tbsp Unsalted Butter
  • 1 medium Shallot (minced)