Peppercorn Recipe

Inspect and toast

Sort the peppercorns, removing any debris. In a dry skillet over medium heat, toast the black, white, pink and coriander/allspice (if using) for 2–3 minutes, shaking the pan, until they become fragrant. Do not burn. Remove from heat and let cool 5 minutes.

Blend proportions

Combine the toasted black, white, green and pink peppercorns in a bowl. Add the bay leaves whole (they impart aroma when stored whole; remove before grinding if preferred). Adjust ratios if you want a hotter (more black) or more floral (more pink) blend. This recipe yields about 1.6 cups of mixed peppercorns.

Storage

Transfer the cooled peppercorn blend to a clean, dry glass jar with a tight lid. Store in a cool, dark place up to 12 months for best flavor. Label with date and contents.

Grinding for use

When a recipe calls for freshly ground pepper, place desired amount in a pepper mill or pulse briefly in a spice grinder. For recipes requiring cracked peppercorns (steak crust or sauce), pulse 3–4 times until coarsely broken, not powdered.

Prepare aromatics

Heat a medium skillet over medium heat. Add the butter and let it melt. Add the minced shallot and cook 2–3 minutes until translucent, stirring; add the minced garlic and cook 30 seconds until fragrant.

Flambé (optional) and deglaze

Carefully add the brandy or cognac. If comfortable and safe, tilt the pan to ignite the alcohol or cook down for 1–2 minutes to reduce; scrape any browned bits from the pan.

Add stock and simmer

Add the stock and bring to a gentle simmer. Stir in 2 heaping teaspoons of coarsely cracked peppercorns (from the prepared blend). Simmer for 5–7 minutes to reduce by about one-third.

Finish with cream and mustard

Stir in the heavy cream and Dijon mustard. Reduce heat to low and simmer another 3–4 minutes, stirring, until sauce coats the back of a spoon. Taste and season with kosher salt (about 1/2 tsp) and additional cracked pepper if desired.

Serve

Spoon the sauce over steaks, roasted vegetables, or cooked poultry. Keeps refrigerated in an airtight container up to 3 days; gently reheat before serving.

To crust meats: press 2–3 tablespoons of coarsely cracked peppercorns into the surface of steaks or tuna before searing for a robust, crunchy crust.

To finish dishes: freshly grind pepper directly over salads, soups and eggs just before serving to preserve aroma and volatile oils.

To pickle or brine: add 1–2 teaspoons of whole peppercorns per quart of brine or pickling liquid for a balanced peppery note.