The green peppercorn roast meat sauce recipe is tasty and savory just right and is very easy to make!
The roast meat is definitely a second course that is often made in our kitchens, and we can make it with different cuts and varieties of meat.
The roast is the Sunday dish, the festive 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 knuckle, and lamb shoulder.
The roast should have a delicious outer crust thanks to the Maillard reaction, which occurs at temperatures above 284°F while the interior should be tender and juicy!
THE SIMPLEST ROAST MEAT SAUCE is made with the meat drippings (mix the drippings with 1 tablespoon of flour, 1 tablespoon of butter creating a roux and dilute everything with vegetable/meat broth), but we can vary its flavor in many different ways.
The sauce for roast prepared with green peppercorns is savory and creamy and pairs well with roasts of loin, beef, and chicken, but also with a simpler entrecôte, and 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, and no sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can 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 GREEN PEPPERCORN ROAST MEAT SAUCE
- 0.21 oz green peppercorns
- 3.5 oz cognac
- 0.85 cup fresh liquid cream
- 1 knob butter
- to taste salt
Tools GREEN PEPPERCORN ROAST MEAT SAUCE
#ADV
- Saucepans
- Spoons
FOR THE PREPARATION OF THE GREEN PEPPERCORN ROAST SAUCE RECIPE
finely crush the black peppercorns with a pestle or meat mallet for example, and it’s better to use whole peppercorns and crush them, not ground pepper, please!
In a small saucepan, gently melt the butter, and as it becomes foamy, add the pepper and cook for a few minutes, always on low heat.
Now I need to deglaze* the sauce with cognac flambéing** the alcohol as well, reducing the sauce by about half.
*DEGLAZE= from French déglacer, it indicates the way to dissolve the roast juices or a browned preparation set on the bottom of the pan, to get a very tasty sauce often passed through a chinoise, a particular cone-shaped strainer (see below).
**FLAMBÉ= In gastronomy, to douse with alcohol or liquor over 80 proof a preparation, then flame it to reduce the alcohol content, to make the flavor more aromatic.
Now I add the cream and always let the creamy sauce thicken gently.
Adjust the salt and immediately bring to the table, preferably in a sauceboat as shown ↓
sauceboat 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/
