German Green Peppercorn Sauce
We had this first Green Peppercorn Sauce in the German city of Solingen at a café called Kaffeehaus. I made it for an Octoberfest meal for friends and served it with spaetzle (a German egg noodle), red cabbage (jarred), and roasted green beans. I wasn’t 100% sure if the flavors would work together but they did. The sauce goes so well with the spaetzle. The red cabbage’s sweetness and sourness was a good contrast to the richness of the sauce and the green beans added a veggie oomph the meal needed. Did I mention it’s delicious?
The German Green Peppercorn sauce can be made with any protein. I haven’t tried tofu, but maybe? It is both warm and rich and yet not heavy. It is more subtle than black peppercorn sauce which is often served over steak. I suggest you set up your ingredients, so they are ready to go before you start. Once you cook your protein you will need go directly to building the sauce. The hardest part of this recipe for me was getting hold of the green peppercorns in brine. I got Sanniti Green Peppercorns in Brine, 3.9 oz 2 Pack online from Walmart but if you have a gourmet store near you, great, buy local.
Before You Start
Difficulty: Easy
Prep time: 5 minutes (for gathering and measuring ingredients)
Cook time: 20 minutes – for the sauce only. Add time depending on what protein you are cooking.
Total time: 25 minutes
Servings: 4 - 6
Ingredients for German Green Peppercorn Sauce
2 tablespoons unsalted butt
4 tablespoons drained, rinsed green peppercorns packed in bring
3 tablespoons minced shallots
1 tablespoon all-purpose flour
1 1/2 cups low-sodium chicken broth (or beef if serving with steak)
1/4 cup brandy
1 thyme sprig
3/4 cup heavy cream
Kosher salt and pepper to taste.
Instructions
1. Start by cooking the protein in a 12” skillet. You can keep it simple since the sauce says it all. You want all the beautiful fond from chicken or steak to add to the flavor of the sauce. I cooked boneless, skinless chicken thighs in olive oil until done. I added salt and pepper only. Once done, keep it warm on a plate while you make the sauce. You can keep it in a warm (200 degree) oven while you make the sauce.
2. Pour off all but 1 tablespoon of fat from the skillet and add butter over low heat.
3. Add peppercorns and shallot until softened about 3 – 5 minutes. Don’t brown anything, just soften.
4. Add flour and cook, stirring constantly until combined for about 2 minutes. Increase the heat to medium and whisk in the brandy (you’re making a roux). Make sure to scrape all the good bits up and cook for 1 minute. Whisk in stock. Add the thyme and increase the heat to medium-high. Whisking regularly, reduce the mixture to about 1 ½ cups, 10 – 12 minutes.
5. Reduce the heat to medium and add the cream, whisking occasionally until reduced to 2 cups, about 10 - 12 minutes.
6. Add the chicken (or steak) back into the sauce just long enough to warm it up.
Notes and Tips
Substitutions: You could use olive oil rather than butter but not recommended.
Storage: If you have leftovers consume within 3 days.
Make-ahead: Best made and eaten fresh but can be stored up to 2 days. Reheat slowly on stovetop while whisking.
Serving suggestions: Place the chicken on a platter and pour the sauce over it. Serve spaetzle or rice on the side along with red cabbage (I use jarred) and roasted green beans.
Nutrition (optional)
Per serving: 211, 3 g protein, 5 g carbs, 19 g fat
This recipe is based on one from Serious Eats: https://www.seriouseats.com/green-peppercorn-sauce-recipe-8726601.
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