© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

A quick, creamy peppercorn sauce is the perfect accompaniment to steak, chicken, mushrooms, or even potatoes. Add a couple of tablespoons of brandy to the sauce for the extra flavour if desired. I used distinctive long pepper here, but regular black peppercorns work just as great. Another great alternative for the sauce would be bourbon smoked peppercorns, that would add some amazing smoky aroma and flavour.

Long pepper is a close relative of black pepper. As opposed to the small spheres of black pepper, the long pepper is 2-4cm long and conical, with tightly-clustered peppercorns. In India the long pepper is sometimes used in combination with other herbs in Ayurvedic medicine.
It has a sharp, warm and sweet flavour of liquorice and dark chocolate. It is sharper and more intense than traditional black pepper. Alongside the peppery spiciness, this amazing pepper delivers a taste similar to that of mixed spice thanks to the subtle hints of nutmeg, cinnamon, and cardamom. Long pepper can be used as whole, crushed in a mortar and pestle, or broken into pieces and put in a spice grinder. In sauces, broths or marinades, it can develop its slightly sweet flower scent. But with increasing cooking time, the sharpness increases too.

There are two types long pepper, India's piper longum, and piper retrofactum, which grows in Indonesia and tends to be cheap...