Chef Ryan

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Sauce Au Poivre Vert

November 4th, 2009 · 17 Comments

Sauce Au Poivre Vert

Green Peppercorn Sauce

Steak au Poivre is probably the most popular preparation for this sauce, but it has so many other great uses as well. Escallops of veal, veal chops, sautéed chicken breast, duck breast and even for fish filets it is a wonderfully flavored addition to any of these protein sources. Rabbit au Poivre is also a great way to enjoy both the entree and the sauce, perfection indeed.

Peppercorns imageAu Poivre” is the term for peppercorn in French and “Vert” means green, thus the green peppercorn. The image at the left depicts the green, white and black peppercorns and is provided under license from Rainer Zenz1. Green peppercorns can be purchased at specialty gourmet shops or from various online sources. The cans of packed green peppercorns listed in the recipe provided are 3.5 ounces each, so 7 ounces of peppercorns is utilized. The source linked provides a 3.5 oz can of packed peppercorns.

According to the book Food Lover’s Companion, by Sharon Tyler Herbst, and found on page 429, green peppercorns are the soft, under ripe berry that is usually preserved in brine. It has a fresh flavor that’s less pungent than the berry in its other forms. Green peppercorns packed in brine are available in cans or jars. They should be refrigerated once opened and can be kept for 1 month. Water-packed green peppercorns must also be refrigerated but will only keep for about a week.

Au Poivre Montage imageThis sauce was used for menu items at the Eiffel Tower Restaurant on St. Charles Avenue in New Orleans, Louisiana. Once prepared this sauce was held in the steam table contained in a bain-marie on the sauté line station to keep warm during service. Variations of this sauce can include using a brown sauce instead of the cream based version in this recipe and several are depicted in the image on the right. Clockwise from the top left are Canard au Poivre Vert (Duck breast), Veal Chop au Poivre, Steak au Poivre, and Escalope du Veau au Poivre (Veal scallops).

Click on images for a larger view.

Yield: 5 quarts sauce

Ingredients
5 Quarts Heavy cream
½ Cup Shallots, finely diced
2 Cans Green peppercorns (7 ounces total)
1 Cup Brandy
2 Cups Oyster liquor (optional for seafood dishes)
1 Cup Veal stock
To taste Salt and white pepper
Procedure Steps
1. Reduce the heavy cream to sauce consistency in large saucepot. Use a wire whip to whisk while reducing to prevent boiling over.
2. In another saucepot sweat the shallots in a little oil, then add 2/3 of the green peppercorns and crush some of them with the backside of a large spoon. Stirring well to sauté just a bit, then flame with the brandy and continue to crush the peppercorns and reducing it a bit. Pour the reduced and thickened heavy cream through a fine strainer as you add it to the peppercorns.
3. Add the oyster liquor (for seafood preparations) and veal stock and then allow the sauce to reduce a bit to thicken over medium-low heat.
4. Using a burr-mixer blend the sauce until smooth and most of the peppercorns are puréed. Or transfer the sauce to a blender with the center cap removed and blend until smooth.
5. Strain through a fine sieve and season to taste with the salt and white pepper. Add the remaining 1/3 of the peppercorns to the sauce for garnish and stir.

Reference to peppercorn image:

1As the holder of copyright, Rainer Zenz has published or publishes the work (peppercorns image) under the following license: You have permission to copy, distribute and / or modify this document under the terms of the license GNU Free Documentation Version 1.2 or any later version published by the Free Software Foundation; no Invariant Sections, no text of front cover and without text back cover.

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Tags: French Cuisine · Sauces

17 responses so far ↓

  • 1 Mr. PNo Gravatar // Nov 4, 2009 at 5:19 pm

    I am so trying this.

    I was -this- close to buying steak for dinner tonight, but it was so expensive at the market and the butcher was closed.

    Love the picture of the peppercorns!

  • 2 JessieNo Gravatar // Nov 4, 2009 at 5:25 pm

    okay I want steak now!

  • 3 TrixNo Gravatar // Nov 4, 2009 at 6:09 pm

    What kinds of fish do you think this would work best with? And would it be a culinary sin to use fish stock or veg broth? I don’t eat veal or other meats … But I love the peppercorn sauce and want to make it somehow! (I know, how will I ever live in Cajun country and not eat boudin? I’ll figure out a way …)

  • 4 Ryan BoudreauxNo Gravatar // Nov 4, 2009 at 6:57 pm

    Any fish or seafood that you enjoy would be good. Sure, you an sub an stock you wish, vegetable or chicken would be fine! Of course this recipe yields a lot of sauce, so cutting it back by 1/2 or 2/3 amount would be plenty.

  • 5 DonalynNo Gravatar // Nov 4, 2009 at 7:21 pm

    Mmmmmm – looks awesome 🙂

  • 6 Light Delight with TouTouNo Gravatar // Nov 4, 2009 at 9:53 pm

    The sauce looks so delicate. They are so French style. I absolutely love it. I prefer white pepper to black ones and use them a lot in the soup. It’s a pity that I can not get those green peppers here.
    I am always amazed by these french style recipes. looking forward to read more from you, Chef Ryan.

  • 7 redkathyNo Gravatar // Nov 4, 2009 at 9:53 pm

    Thanks for the informative post. The sauce sounds out of this world delicious.

  • 8 ChristineNo Gravatar // Nov 4, 2009 at 10:25 pm

    Oh my gosh you are like Emeril with the bam..and believe me that is a good thing. Till this day I use your Jamabalaya recipe. Now if only you would give me a great gumbo recipe I will be set!

  • 9 DawnNo Gravatar // Nov 5, 2009 at 1:41 am

    wow, this looks & sounds delicious!

  • 10 lindaNo Gravatar // Nov 5, 2009 at 3:12 am

    those pictures are gorgeous of the peppercorns, might have to whip up an au poivre with a crazy melange of multi colored peppercorns tomorrow night…

  • 11 foodloveeNo Gravatar // Nov 5, 2009 at 9:03 am

    wow! This is must try.

  • 12 Natasha - 5 Star FoodieNo Gravatar // Nov 5, 2009 at 11:11 am

    I’ve used a peppercorn mix to make an au poivre sauce before but I don’t believe it had green peppercorns. I will have to try this, sounds excellent!

  • 13 wasabi primeNo Gravatar // Nov 5, 2009 at 12:47 pm

    I love this sauce; such a rich flavor and goes with so many things. Thank you for sharing it!

  • 14 zerrinNo Gravatar // Nov 5, 2009 at 6:07 pm

    Sounds so appetizing! Thanks for the idea.

  • 15 Cookin' CanuckNo Gravatar // Nov 6, 2009 at 1:10 am

    Wow! What a gorgeous sauce!

  • 16 DINING WITH BATALINo Gravatar // Nov 6, 2009 at 3:39 pm

    Awesome!!! This will go to my favorites bucket!!!

  • 17 averagebettyNo Gravatar // Nov 9, 2009 at 5:26 pm

    This looks simple and delicious!