Franklin Spice Works
White Peppercorn Cream Sauce for Fish
A silky white pepper cream sauce with vermouth and fresh herbs. Spoon it over delicate poached or seared fish.
Ingredients
- 1 tsp whole white Sarawak peppercorns, freshly ground
- 2 shallots, minced
- 1/2 cup dry vermouth or white wine
- 1 cup heavy cream
- 2 tbsp butter
- Fresh chervil or tarragon to finish
- Salt to taste
Instructions
- Saute shallots in butter over medium heat until soft.
- Add vermouth and reduce by half.
- Pour in cream and freshly ground white pepper.
- Simmer 5-7 minutes until sauce coats the back of a spoon.
- Stir in fresh herbs. Season with salt. Serve over grilled or pan-seared fish.