Green peppercorns – the mildest of the pepper world
 Green peppercorns are the same fruit that makes up black pepper, only they are harvested earlier – still green and unripe. This early harvesting gives the pepper a milder, fresher flavor with a slightly grassy, fruity note and less pungency.
 Perfect for dishes that require a touch of spice but not too much heat – especially creamy sauces, chicken or fish dishes, as well as fresh salads and light stews. They are also often used in steak sauces and the classic French green pepper sauce (sauce au poivre vert).
 🌿 Milder than black pepper , but with character - ideal for everyday cooking, where quality and taste come first.


 RECIPE
 Green pepper sauce – Sauce au Poivre Vert
 🧂 Ingredients:

 
 1 tablespoon green peppercorns (fresh or in brine; if dried – soak for 15 minutes in warm water)
 
 1 small shallot (or half a medium onion ), finely chopped
 
 1 teaspoon butter
 
 50 ml cognac or brandy
 
 150 ml beef broth (or chicken)
 
 100 ml of heavy cream (35%)
 
 Salt to taste

 👩‍🍳 Preparation:

 
 Melt the butter in a saucepan over medium heat , add the chopped shallot and sauté until translucent.
 
 Add the green peppercorns and fry for 1–2 minutes.
 
 Add the cognac. Heat carefully and, if desired, ignite (flambe) - this gives the sauce a special flavor.
 
 Stir in the broth, let it simmer slightly (3–5 minutes) until the liquid is reduced by a third.
 
 Stir in the heavy cream, reduce the heat, and simmer for a few more minutes until the sauce becomes pleasantly creamy.
 
 Taste and add a little salt if necessary.

 🥩 Goes great with:

 
 Grilled or fried steak
 
 Chicken fillet or duck breast
 
 For fried potatoes or vegetables