The recipe for green peppercorn meat roast sauce is flavorful and deliciously balanced, and it’s very easy to make!
Meat roast is certainly a main course often prepared in our kitchens, and we can make it with different cuts and varieties of meat.
The roast is the dish of Sunday, the celebration dish, and we can make it with beef, chicken, pork, turkey, veal, and even lamb. The best cuts of meat are chuck roast, loin, leg, veal eye of round, and lamb shoulder.
The roast should have a delightful crust on the outside due to the Maillard reaction that occurs at temperatures above 284°F, while the inside should be tender and juicy!
THE SIMPLEST MEAT ROAST SAUCE is made with the drippings from the meat (mix the drippings with 1 tablespoon of flour, 1 tablespoon of butter creating a roux, and dilute it with vegetable/meat broth), but we can vary its taste in many different ways.
The sauce prepared with green peppercorns is flavorful and creamy and pairs well with pork loin, beef, and chicken roasts, but also with a simpler entrecôte. Instead of green peppercorns, we can use black peppercorns!
TO LIGHTEN THE PREPARATION, we can add light cream 😊
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications or sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read a sweet and a savory recipe!
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 6
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for GREEN PEPPERCORN MEAT ROAST SAUCE
- 6 g green peppercorns
- 100 g cognac
- 200 g fresh liquid cream
- 1 pat butter
- to taste salt
Tools for GREEN PEPPERCORN MEAT ROAST SAUCE
#ADV
- Small Saucepan
- Spoons
PREPARATION FOR GREEN PEPPERCORN ROAST SAUCE RECIPE
Finely crush the black peppercorns with a mortar and pestle, for example, and it’s better to use whole peppercorns and crush them rather than using ground pepper, please!
In a small pot, gently melt the butter, and when it becomes foamy, add the pepper and let it cook for a few minutes on low heat.
Now I need to deglaze* the sauce with cognac by flambéing** the alcohol and reducing the sauce by about half.
*DEGLAZE= From French déglaçer, it refers to the way of dissolving the juices from a roast or a browned preparation that have set at the bottom of the pan, to obtain a very flavorful sauce often passed through a chinoise, a special cone-shaped strainer (see below).
**FLAMBÉ= In gastronomy, to moisten a preparation with alcohol or liquor above 40 degrees proof, then ignite it to reduce the alcohol content, enhancing the aroma of the flavor.
Now I add the cream and let the creamy sauce gently thicken.
Season with salt and serve immediately, preferably in a gravy boat as shown ↓
gravy boat in porcelain Amazon affiliate link #adv cost € 7.87
Enjoy your meal! Annalisa
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This roast is delicious!!!!!!
RECIPE→ https://blog.giallozafferano.it/asilannablu/maiale-con-arancia-e-speck-arrosto-economico/
