The name here pretty much says it all, Creamy. Peppercorns. Sauce. When you get your first taste of this speckled white masterpiece you will, unmistakably, have a mouth full of peppercorns. But not just black pepper. For this sauce a large percentage of pink peppercorns have been chosen. This is not by mistake.
Black, white, and green peppercorns all come from the same plant and are what might be called true peppercorns. Pink peppercorns are actually the dried berry of a different plant that has been named pepper because of it’s similar flavor. If you’ve ever worked with it closely, however, you will know that it is much softer in texture and has a wonderful fruit flavor on top of that classic pepper heat.
The recipe below calls for 2 total tablespoons of whole peppercorns. To achieve the rounded flavor I desired I specifically used 2 parts pink peppercorns, to 1 part each white and smoked black peppercorns. Though I think this particular blend is going to offer you the best sauce, I could see someone simply using 2 tablespoons of a readily available premixed peppercorn blend. ….but I highly recommend taking the extra time or shopping excursion to make this sauce ‘properly.’ I’d hate to see you disappointed with the final product.
If this very peppery sauce seems to be too much for you, be sure to check-out it’s substantially more mellow sister, Creamy Pink Peppercorn Sauce.
Creamy Peppercorn Sauce
By: Semiserious Chefs
Makes: About 1 Cup of Sauce
Ingredients:
- 1/2 T smoked black peppercorns
- 1/2 T white peppercorns
- 1 T pink peppercorns
- 1/3 cup mayonnaise/vegenaise
- 2 T milk/soy milk
- 2 T dijon mustard
- 3/4 t apple cider vinegar
- 1/2 T honey/agave
- 3/4 t sea salt
NOTE: If you want the peppercorns in this sauce to really kick you right in the face you can certainly double the amount of peppercorns called for above. I like it that way, but not everyone does, so we kept the recipe on the milder side.
Directions:
- Using a mortar and pestle or spice grinder, coarsely grind all of the peppercorns.
- Combine the mayo, milk, mustard, vinegar, honey, and salt in a bowl, and whisk well to incorporate. Stir in the ground peppercorns. Your sauce is ready to serve.
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