- green pepper (dried unripe fruit)
One day at the Cygnet Market a young Frenchman came up to me and asked if, amongst all the beautiful, fresh spices I had displayed on the stall, were there any green peppercorns.
I replied that I did not have them as I only had dried spices, (not the little tins of pickled, fresh, green peppercorns I was familiar with).
He assured me that in France people make a beautiful sauce with ground, dried green peppercorns….. of course I asked him for the recipe and told him I would have the dried green peppercorns he requested, at the next market, if I could find them.
Well, find them I did and make the sauce I did. Typically simple yet unique and delicious, as French foods often are, I have written out the young Frenchman’s recipe below and hope you will try it. He recommended we have it with a grilled piece of meat so I used local chops (killed and hung for 2 weeks at the Cradoc Abattoir).
French Green Peppercorn Sauce
(recipe from Romain, a local French customer)
Serves 6 (if the cook can resist sampling too much!)
125g Four Leaf 85% flour
Make a roux : Dissolve the butter in a pan over medium heat. Add the flour.
Stir until the mixture forms a smooth paste which leaves the sides and base of pan cleanly.
Cook for a minimum of 2 minutes, stirring, to cook out the taste of the flour.
Gradually add 5ooml good stock (I used the bones from the meat from the abattoir to make a stock) until the sauce is thick and smooth.
Reduce the heat and stir in :
1 heaped tsp freshly and finely ground green peppercorns
1/2 tsp salt (to taste and depending on the salt in your stock)
2 tsp. balsamic vinegar (a dash more, to taste, if you like)
Serve as a sauce with meat / or drizzle over roasted, steamed or mashed potatoes