In trying to create a fantastic burger combination, I first came up with a very peppery creamy peppercorn sauce. As much as I loved it, it was agreed that perhaps something a little more ‘gentle’ would be a better crowd pleaser.
Though pink peppercorns are not true peppercorns, and not even related, they do have quite a bit of the peppery undertone; thus the name. What I appreciate most about them, however, is the fruity flavor they possess, which neither black, white, or green true peppercorns can offer.
With just a little bit of sweetness and a small amount of dijon you get a really rounded sauce that isn’t too hot or peppery.
Creamy Pink Peppercorn Sauce
By: Semiserious Chefs
Makes: ~1 cup of sauce
Ingredients:
- 1/3 cup whole pink peppercorns
- 1/2 cup mayo/vegenaise
- 1/2 cup milk/soy milk
- 1 t apple cider vinegar
- 4 t dijon mustard
- 2 t honey/agave
- 1/2 t sea salt
- 1/4 t ground black pepper
Directions:
- Either using a mortar and pestle or food processor, (they may be too sticky for a spice grinder,) coarse grind the pink peppercorns.
- Whisk together the remaining ingredients then add the peppercorns and your sauce is ready.
One comment on “Creamy Pink Peppercorn Sauce”
This is great on Salmon.