Green peppercorns in brine
Unripe soft pepper berries in a salty brine for a cream steak sauce, pates and marinades.
Green peppercorns in brine are unripe soft pepper berries preserved in a salty brine, with a bright fresh peppery taste without harsh heat and a light herbal note. They are mashed into a cream sauce for steak (au poivre), and added to pates, terrines, marinades, sauces for duck and fish and dressings.
Recipes with this ingredient
Rabbit in a skillet is an exquisite French dish where tender rabbit meat is sautéed to a golden crust, seasoned with aromatic dry adjika, and simmered in a creamy sauce with garlic and green pepper. The French value rabbit meat for its tenderness, lightness, and noble flavor. Thanks to the cream and spices, it acquires a rich creamy aroma with a hint of spiciness. The dish is perfect for dinner in a cozy atmosphere, especially paired with a glass of white wine and fresh baguette. Its refined taste delights every gourmet, revealing the depth of French gastronomy.
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Duck in honey-pepper sauce is an exquisite dish of Chinese cuisine where the juicy meat of duck breasts is enriched with sweet and spicy notes of the sauce. In traditional Chinese gastronomy, duck holds a special place, and the combination of honey and pepper gives it a refined balance of flavors—caramel sweetness, delicate spiciness, and rich aroma. Roasted to a golden crust, the duck remains tender and juicy, while the spice-infused sauce makes it even more appetizing. The dish is perfect for festive gatherings as well as dinners with loved ones. It is served in portioned pieces or whole, generously covered with thick, aromatic sauce that pairs perfectly with rice or vegetables.
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