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Green peppercorn sauce served in a pan
Creamy sauce with green peppercorns and Dijon

Green Peppercorn Dijon Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
'Sauce au Poivre Vert' is a steakhouse staple. Green peppercorns are unripe black peppercorns preserved in brine, offering a soft texture and herbal, fresh heat rather than a sharp bite. Combined with Dijon and cream, they create a piquant yet silky sauce that hugs the meat.
🕒 Prep Time 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 20 mins
🍽️ Servings 4 servings
🔥 Calories 210 kcal
🌍 Cuisine French Bistro

Ingredients

Equipment Needed

  • Skillet (preferably used for meat)
  • Wooden spoon

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Lightly crush peppercorns with a spoon or knife blade.

Tip: Just crack them to release flavor; don't mash.
2 ✓

Melt butter in skillet (medium heat). Fry peppercorns 1 minute.

Tip: Fat carries flavor.
3 ✓

Add stock and reduce by half (3-4 mins). Scrape up brown bits.

Tip: Deglazing adds meaty depth.
4 ✓

Stir in Dijon and cream. Simmer 3-5 mins until thickened.

Tip: Mustard emulsifies.
5 ✓

Season with salt and pepper. Serve hot.

Tip: Salt last, as stock and mustard are salty.

Recipe FAQ

Dried green peppercorns?
This recipe uses brined (canned) soft peppercorns. If using dried, soak them or crush them in a mortar first.

Ingredients

  • 4 tbsp butter
  • 2 tbsp Dijon mustard
  • 2 tbsp green peppercorns (in brine, drained)
  • 2/3 cup heavy cream
  • 1/2 cup beef or chicken stock
  • 1 pinch salt
  • 1 pinch freshly ground black pepper