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
Sriracha sauce sauce Sriracha Sauce, after her hometown. By 1932, Madam La Orr Suwanprasop began producing and selling her sauce in Bangkok. Over time, the rumor of her sauce began to spread and chefs all over Bangkok started using her sauce in their restaurants. La Orr and her family eventually entered their sauce into annual competitions where she was awarded several gold medals which is why their Sriracha sauce is named the Gold Medal Brand. After winning various medals and recognition for their sauce, La Orr and her family eventually brought their medals to the government food department in Bangkok to establish