Peppercorn sauce classified as peppercorns, such as sansho. Peppercorn sauce may be used on dishes served at French bistros and restaurants. Some versions of "steak au poivre" use a peppercorn sauce in their preparation. Primary ingredients are typically peppercorns and heavy cream. Additional ingredients may include butter, wine, brandy, such as cognac, shallots, garlic and additional seasonings, such as bay leaf, star anise, tarragon and salt. Some versions may incorporate liquor, such as whiskey. Peppercorn sauce Peppercorn sauce is a culinary cream sauce prepared with peppercorn, which is prepared as a reduction of the cream in the cooking process. Various types of
Chaudfroid sauce pheasant, duck and hard-boiled eggs, in which the cold sauce is used to coat the cold meat. Chaudfroid sauce has also been used as a topping for cold galantine, terrine and sweetbread dishes. The sauce serves to add flavor to meats and dishes and to decorate them. Chaudfroid sauce can provide the appearance of smoothness to meats, and such dishes are sometimes garnished with parsley or watercress atop the sauce. Chaudfroid sauce can be prepared using a pre-made "fumet" (reduced stock) from meats and game meats, along with ingredients such as demi glace, liquid essence of truffles, and Port or