Green peppercorns in brine are the chef's favourite ingredient when it comes to making a peppercorn sauce for steak.
What are green peppercorns in brine?
These whole green peppercorns are the unripe fruits of the pepper plant, piper nigrum. If left to mature they would turn into black peppercorns.
Preserving the unripe green peppercorns in brine means they are still packed with flavour but haven't yet developed the same pungency. They're much fresher tasting than white or black peppercorns, with a mild, tingling heat.
Green peppercorns in brine are much softer than dried peppercorns. This makes them particularly suited to sauces where a crunchy texture may detract from the dish.
How do I use green peppercorns in brine?
For a great sauce to accompany steak, fry green peppercorns and garlic in a little butter. Add a drop of brandy, crème fraîche or double cream, and mustard to taste.
Or make your own green peppercorn butter. Use a fork to mash green peppercorns into softened butter to taste. Place the butter in cling film and roll tightly into a sausage shape, then pop in the freezer. When you want to use it, heat a knife under hot water and cut discs from the butter 'sausage'. Place a disc of green peppercorn butter on top of a fish fillet, chicken breast or steak and cook!
Ingredients: green peppercorns, water, salt, lactic acid.
Storage: store in a cool, dry place. Once opened keep refrigerated and consume within 8 weeks.
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