Low Carb Green Peppercorn Sauce. Green peppercorn sauce is maybe one of the most eloquent steak or chicken sauces every devised by man. The pictures make it look like I was using capers but I can assure you brined peppercorns do not, in any way, taste like capers. Capers are a little salty and of course quite lovely on their own and fabulous with fish of any kind and peppercorns are, if you just eat one, well…a bit peppery. It’s in the cooking process that these little bits of goodness spring to life. It would seem a crime to me to throw any of the juice away so I have incorporated it into the sauce. Upon opening a jar or can of peppercorns they give an odor of pine which is very nice in small amounts. I have used a flatiron steak but this can be used on any really good steak and as I said, on chicken and fish. The sauce itself in quite easy, very fast and made while you rest the steaks. As you can see, it goes nicely with pork belly, bacon, & chuck burgers too. I’m imagining a thick cut pork chop.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 C Heavy Cream
- ¼ C Minced Shallots
- ¼ C Cognac Or Brandy
- 1 t Butter
- 1 T Peppercorn Brine
- 4 t Green Peppercorns
- ¼ t Dried Crushed Thyme
- Beef Base To Taste
- Heat butter and begin cooking shallots until soft.
- Add cognac, peppercorns, juice, & thyme and reduce by ½.
- Add heavy cream, beef base to taste and reduce slightly.
- Serve over steak, chicken, or fish.
- 4 Servings
- 277 Calories, .4g Protein, 25.0g Fat, 2.8g Carbs, .5g Fiber, 2.3g Net Carbs