It took me a while to find these, but you can actually get ‘fresh’ peppercorns in brine!

For this sauce you will need:

  • fresh peppercorns
  • a glass of white wine
  • a small tub of fresh cream
  • 1 tablespoon of French mustard

Place your peppercorns (without the brine of course) in a blender to burst some of them open. Place them in a pan with the wine and cook for some minutes.

Please ignore the fact that all these peppercorns are whole – I initially thought they would soften slightly as I started to cook them, but I was wrong. They’re far too hard to crush in the pan, so I had to blend after I’d added the wine.

Add your cream and mustard and cook for a further few minutes until it starts to thicken.

Serve with beef, chicken, fish… anything really. We really enjoyed this one and will be making it again very soon!


4 Comments

  1. Posted February 18, 2011 at 9:37 am | Permalink

    There are fresh peppercorns growing on roads Mir!! Pink ones! for example, the road leading from the aquaducts to hamrun is full of them!! they are delicious!

    • Posted February 18, 2011 at 9:57 am | Permalink

      I heard that the pink ones are less hot – totally different to green/black ones, but I haven’t tasted them. I’ve seen them for sale too.

  2. Posted February 18, 2011 at 9:39 am | Permalink

    This sounds very simple and will surely taste nice. I have bought pepper corn in brine sometime ago but never got around to using them. I guess I will try this out with them!

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