"Au Poivre? is the term for peppercorn in French and ?Vert? means green, thus the green peppercorn.Green peppercorns can be purchased at specialty gourmet shops
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.
there is this recipe that sounds very good!
http://www.foodnetwork.com/recipes/alton-brown/steak-au-poivre-recipe/ index.html
http://en.petitchef.com/recipes/sauce-au-poivre-vert-fid-513535
This answer was edited by TracyJoOwens 584 days ago.
Reason: add cited info
