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
Roast lamb with laver sauce a long tradition and historical provenence. "A capital dinner! You don't get moor mutton with laver sauce every day!" (Collins 1875). The dish was eaten by George Borrow and is worthy of a mention in Wild Wales in 1856. Salt marsh lamb from the River Towy is also popular in South Wales This is Gordon, Where's the lamb sauce?! Roast lamb with laver sauce Roast lamb with laver sauce is a recipe associated with Wales and Welsh cuisine. Lamb and mutton dishes are widespread and common in all the old counties of Wales and have long been traditional, with all