Weekly Sauce Recipe: Madagascan Green Peppercorn Sauce

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Our weekly sauce recipe is another firm favourite, used by many distinguished restaurants and chefs around the world. Madagascan Green Peppercorn Sauce is a delightful friend for all steaks and grilled meats. The Atlantic Grill Restaurant will often come up with new ways to serve it and as Executive Chef; I’m usually the one behind the act! I’m Dallas Orr and I’d love for you to make the most of these recipes by using them in your own homes.


  • ¼ cup Green peppercorn
  • Salt
  • 2 tbs mild flavoured oil
  • 1 cup finely chopped mirepoix with garlic and thyme
  • 1 cup port or dry sherry
  • 1 cup white wine
  • 1 cup heavy cream
  • 1.5 oz chicken jus
  • 7 oz hot water
  • 1 tbs unsalted butter


  1. Boil green peppercorns twice; first from the start in ice water, second in white wine, leave it in this mixture to cool down
  2. Prepare mirepoix for the sauce
  3. Fry the mirepoix, garlic, thyme and deglaze with port and white wine, reduce by half
  4. Add ½ cup cooked green peppercorns and blend the mixture till fine
  5. Add the jus and cream, bring to the boil and allow to cool
  6. Add the remainder of the whole green peppercorns to complete the sauce

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