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
Chasseur (sauce) by Philippe de Mornay, who is also credited with inventing Mornay sauce, Béchamel, sauce Lyonnaise, and sauce Porto. Chasseur (sauce) Sauce chasseur, sometimes called "hunter's sauce", is a simple or compound brown sauce used in French cuisine. It is typically made using demi-glace or an espagnole sauce as a base, and often includes mushrooms and shallots. It may also include tomatoes and a finishing of "fines herbes". The name is derived from the French word for "hunter", alluding to the traditional pairings with venison, rabbit, wild fowl, and other game meats. Traditionally, while returning from the hunt, the hunters would