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Perfectly Seasoned

San Francisco


Green Peppercorn Sauce

Green peppercorn sauce is a quick and easy pan sauce that goes well with beef, pork, chicken, rice, and vegetables. It can be made in a clean skillet or the same pan that your dish was cooked in for extra flavor.

Use brined green peppercorns from a jar or make your own with just a few items, most of which you probably already have at home.

Green peppercorns are less hot and peppery than black peppercorns, and they are sometimes described as grassy and fruity. Brining the peppercorns results in something akin to capers with a peppery bite.



Brined Green Peppercorns

2 tbsp + 1 tsp kosher salt, divided

2 cups water

1 cup dried green peppercorns

4 cloves garlic, lightly smashed

2 bay leaves

½ tsp turmeric, ground

¼ cup apple cider vinegar

¼ cup rice wine vinegar

Green Peppercorn Sauce

2 tbsp butter, divided

1 shallot, minced

2 tbsp cognac or brandy

1 tbsp all-purpose flour

1 cup beef broth

½ cup heavy cream

2 tbsp brined green peppercorns


To make the brined green peppercorns, combine water and 2 tbsp kosher salt in a small saucepan and bring to a boil. Add the green peppercorns and turn off the heat. Soak the peppercorns for 30 minutes.

Meanwhile, to a very clean 16 ounce jar, add the garlic, bay leaf, turmeric, apple cider vinegar, rice wine vinegar, and remaining 1 tsp kosher salt.

After the peppercorns have finished soaking, drain them while reserving the soaking liquid. Add the peppercorns to the jar and top it off with the reserved liquid, leaving ½” of space at the top. Seal tightly and allow to cool to room temperature, then refrigerate at least 48 hours before using. Brined peppercorns will last in the refrigerator up to 2 months.

To make the green peppercorn sauce, use either a clean pan or the pan used to cook your dish. Set the pan over medium-high heat and add 1 tbsp butter along with the minced shallot. Saute 2-3 minutes until soft, then add the cognac. Cook until the alcohol has evaporated, then add the flour and stir 1 minute more.

Slowly stream in the beef broth, stirring well. Reduce the sauce by half, about 4-5 minutes, stirring continuously. Then add the cream and peppercorns along with 1 tsp of the brine and turn the heat to medium-low.

Simmer an additional 3-5 minutes until the sauce is smooth and thick. Turn off the heat and add the last 1 tbsp butter, stir through to melt. Serve with steak, pork chops, roasted chicken, or vegetables.


Buy the spices you need to make this recipe!


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