Mustard-Black Peppercorn Sauce

3.0/5 rating (1 votes)
  • Serves: 2
  • Complexity: medium
Mustard-Black Peppercorn Sauce


  • 3 green onions
  • 2 teaspoons butter
  • 1/3 cup dry white wine
  • 1 T black Kampot peppercorns
  • 1/2 cup whipping cream
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon sea salt


  1. Crack the peppercorns and rehydrate in a small amount of warm water for at least one hour prior to use.
  2. Mince the green onions and saute in butter over medium heat until they are soft, about 4 minutes.
  3. Increase heat to medium-high and add wine and drained peppercorns. Cook the mixture until it reduces by half, about five minutes.
  4. Stir in cream and mustard; boil until the mixture reduces slightly, about 3 minutes.
  5. Add salt. Serve.

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