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
Bolognese sauce resembles the ragù alla bolognese that is traditionally associated with tagliatelle. The sauce called for predominantly lean veal filet along with pancetta, butter, onion, and carrot. The meats and vegetables were to be finely minced, cooked with butter until the meats browned, then covered and cooked with broth. Artusi commented that the taste could be made even more pleasant by adding small pieces of dried mushroom, a few slices of truffle, or chicken liver cooked with the meat and diced. As a final touch, he also suggested adding half a glass of cream to the sauce when it was completely