Madagascan green pepper Braai sauce


  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 2 tablespoons Madagascan green peppercorns, drained and lightly crushed
  • 1/4 cup brandy or cognac
  • Salt to taste
  • Freshly ground black pepper to taste


  1. Melt the butter in a saucepan over medium heat. Add the shallot and garlic, and sauté until they become translucent and fragrant.
  2. Pour in the brandy or cognac and allow it to simmer for a minute or two to burn off the alcohol.
  3. Add the crushed green peppercorns to the pan and stir them into the mixture.
  4. Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 5 minutes, allowing the flavors to meld together.
  5. Season the sauce with salt and freshly ground black pepper to taste. Remember that the peppercorns already provide some heat, so adjust the amount of black pepper accordingly.
  6. Continue simmering the sauce for another 5 minutes or until it thickens slightly. Stir occasionally to prevent the sauce from sticking to the pan.
  7. Once the sauce reaches the desired consistency, remove it from the heat. If you prefer a smoother sauce, you can strain it to remove the shallot and peppercorn bits, although it’s not necessary.
  8. Serve the Madagascan green peppercorn sauce warm alongside grilled steak, roasted chicken, or your favorite protein. It pairs wonderfully with red meat dishes.
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