Best Black Peppercorn Sauce Recipes

BLACK PEPPERCORN SAUCE

Steps:

• Grind peppercorns until they are coarsely ground and set aside.
• Prepare the gravy mix according to directions and reserve.
• In small saucepan melt the butter over a low fire and add the shallots and garlic.
• Saute for about 2 minutes.
• Add the ground peppercorns and saute on low for 2 minutes.
• Add the remaining ingredients including reserved brown gravy and simmer on low for appproximately 30 minutes.

ROAST DUCK IN CHERRY AND BLACK PEPPERCORN SAUCE

Steps:

• In a medium saucepan, melt 1 tablespoon of the butter over low heat. Add the shallots and saute slowly, until soft. Add the dried cherries, molasses, pepper, and duck stock. Simmer 15 minutes.
• Blend the arrowroot with the 1/4 cup of the Madeira. Mix the Madeira into the duck sauce and simmer 3 to 4 minutes, until slightly thickened. Set aside. (The sauce may be made ahead, up to this point.)
• Preheat the oven to 425 degrees.
• Season the duck cavity with the salt and pepper. Pierce the skin thoroughly around the lower breast, back, and thighs. Truss the duck and place, breast side up, on rack in shallow roasting pan. Place the duck in the oven and bake for 15 minutes. Reduce the heat to 350 degrees and roast the duck 30 minutes per side. With a bulb baster, remove some of fat that accumulates as the duck roast. Turn the duck, breast side up, and sprinkle with salt. Roast 10 to 15 minutes longer for medium rare or until juices run rosy when a thigh is pierced with a fork. For well done, roast until juices run clear.
• Remove the trussing. Place the duck on a serving platter and keep warm in a turned off oven while finishing the sauce. (The duck may be roasted in the morning, if desired, and reheated at 300 degrees at this point.) Place under a broiler for 3 to 5 minutes for extra crisp skin.
• Remove all but 1 tablespoon fat from the roasting pan. Add the remaining 1/4 cup Madeira to the drippings in the pan. Boil rapidly, scraping the brown bits from the bottom and reducing the wine to 2 tablespoons. Strain the wine reduction into the prepared duck sauce. Finish the sauce with the sherry vinegar. Simmer 1 to 2 minutes and swirl in the remaining 1 tablespoon of butter.

BLACK PEPPERCORN ALFREDO SAUCE

Steps:

• 1. Melt the butter in a saucepan over low heat. Add the cream and simmer for 5 minutes. Add garlic and cheese, and whisk together.
• 2. Slowly raise the heat to medium and add the parsley and peppercorns. Cook until fragrant, about 5 minutes.
• 3. Serve over the pasta of your choice.

LOCAL LAMB WITH RASPBERRY BLACK PEPPERCORN SAUCE

Steps:

• Rub lamb lightly on both sides with Dijon mustard, rosemary and salt and pepper. heat oil in a frying pan on high temperature; add lamb, and sear on both sides until medium rare, approximately 3-4 minutes per side. Serve with a dollop of raspberry blackpeppercorn sauce.
• NOTE: Normally canola oil is a better bet for high heat; in this recipe there's enough fat in the lamb to keep the olive oil from burning.
• RASPBERRY BLACKPEPPERCORN SAUCE OR COULIS:.
• Stir ingredients in a saucepan; bring to a boil., Reduce heat and let simmer for 4-5 minutes. Use a whisk to break up raspberries. Make sauce ahead and reheat as needed. Strain sauce to remove seeds, creating a coulis, if people are intolerant of them.