A rich, very tangy and tasty green peppercorn sauce, this recipe delivers a well-balanced addition to most proteins — from steak and roast chicken to pork chops or even grilled mushrooms. The green peppercorns add a briny punch that’s irresistibly more-ish, lending both sharpness and depth without overwhelming the dish. While there are many versions of this classic sauce, mine keeps things simple and focused on bold, satisfying flavor.
At the heart of the sauce are peppercorns — not just for heat, but for complexity. Green peppercorns, unlike their black counterparts, are milder, softer, and slightly fruity, making them perfect for creating a sauce that enhances rather than competes. Paired with heavy cream, the result is velvety, rich, and deeply savory. A splash of brandy or cognac adds warmth, while butter, shallots, and garlic round out the base. For those who love to layer flavor, ingredients like bay leaf, tarragon, or even a whisper of star anise can be added to deepen the aromatic profile.
This peppercorns sauce isn’t just a condiment — it’s a statement. It elevates a dish with minimal effort and maximum flair. Once you try it, you’ll want to keep a jar of green peppercorns in your pantry at all times. Drizzle it generously and let the sauce do the talking.
Recipe Notes:
Heat Level: I like adding some chili paste or freshly chopped chilies to the peppercorns sauce but this will depend on your heat tolerance.
Double Cream: Some would say the Madagascan sauce is better when it’s made using a basic bechamel sauce as its base. I don’t mind, I guess it would dep[end on the consistency you’re looking for. I like the sauce to be thicker so I’ll alternate between bechamel and a double cream. I’ve even used coconut milk, which adds a lovely sweetness to peppercorns sauce (I’d recommend you try this).
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Ingredients
- 1 tbsp 15 ml butter
- 2 garlic cloves crushed
- 1 shallot finely diced
- 3 tbsp 45 ml green peppercorns drained from brine
- 3 tbsp 45 ml brandy, optional
- 1 tbsp 15 ml or less of fresh lemon juice
- 1-4 tsp 5-20ml of chili paste/fresh chilies *optional
- 500 ml double cream see notes*
- Salt to taste
Instructions
- Heat butter in a pan and sauté garlic, shallot, chili and peppercorns on a medium-high heat until the onion turns translucent.
- Add brandy and simmer until evaporated.
- Add the cream, lemon juice and chili paste of choice. Reduce until reduced by half and thickened to desired consistency.
- Salt to taste and enjoy!
