Spicy Madagascan Peppercorn Sauce

A rich, very tangy and tasty green peppercorn sauce, that delivers a well balanced addition to most proteins. There are various versions of this sauce but mine is simple, and absolutely delicious. The green peppercorns add a briny punch that’s more-ish! The primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt.

Recipe Notes:

Heat Level: I like adding some chili paste or freshly chopped chilies to the 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 sauce (I’d recommend you try this).

Spicy Madagascan Peppercorn Sauce

  • Servings: 1 cup
  • Difficulty: Easy
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  • 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
  • 500ml double cream see notes*
  • Salt to taste


  1. Heat butter in a pan and sauté garlic, shallot, chili and peppercorns on a medium-high heat until the onion turns translucent.
  2. Add brandy and simmer until evaporated.
  3. Add the cream, lemon juice and chili paste of choice. Reduce until reduced by half and thickened to desired consistency.
  4. Salt to taste and enjoy!

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