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
Tomato sauce of which is similar but of a thicker consistency. Tomato purée and tomato paste have FDA standards of identity (since 1939) for percentage of tomato solids, and generally do not contain seasonings other than salt; tomato sauce is nonstandardized. The second use of the term "tomato sauce" in the U.S. is for a cooked sauce of tomatoes, usually containing olive oil and garlic. This type of tomato sauce is generally served with pasta, and sometimes with meat. Less commonly, it is served with chicken or beef alone. One popular variety of tomato sauce is "marinara sauce, "an Italian-American term for