Just sit right back and you’ll hear a tale… of two sauces: Green Peppercorn Gravy & Cashew Mustard Sauce.
I had been curious for some time about green peppercorns and finally got ahold of some. I normally reject dented cans. That’s one of the drawbacks of ordering online.
For my first time trying green peppercorns I used them in a gravy to go over roasted potatoes.
To roast the potatoes they were first boiled until almost done. Rolling them around in a cast iron skillet greased with avocado oil coated the potatoes so the sea salt would stick. They were then cut in half and placed cut side down in the oiled and salted skillet. After baking for almost an hour at 350ºF the potatoes were brown, crisp and perfectly delicious.
While the potatoes were roasting I made the gravy.
Equal amounts of flour and butter were whisked together and cooked for a few minutes. Kosher salt, onion powder, garlic powder and slightly mashed green peppercorns were added. (I added more green peppercorns than the amount shown).
Coconut cream was whisked into the rue and caper powder was added.
You may be wondering where the caper powder came from. There was a fairly large jar of capers in the fridge and another small skinny jar in the pantry, so I decided to make room in the refrigerator by dehydrating the capers in the larger jar. Of course I saved the flavorful brine.
I ground the dried capers briefly in a coffee grinder and sifted and jarred the results — some powder and some crunchy groats. Caper powder is a way to add salt and flavor at the same time.
Steamed cauliflower and broccoli were part of the same meal.
I put together a sauce to go over the vegetables:
Cashews which had soaked overnight were blended to a smooth paste.
Ingredients added to cashew paste were:
- lime juice
- prepared yellow mustard
- white balsamic reduction
- white wine vinegar
- agave nectar
- homegrown horse radish (ground & preserved in vinegar)
- onion powder
- garlic powder
- kosher salt
Amounts were determined by multiple tastings.
This is how it all came together.
At a subsequent meal a pasta salad was another opportunity to use green peppercorns and the cashew mustard sauce.
- small shells pasta
- black olives
- scratched Turkish olives
- sun-dried tomatoes
- green peppercorns
- fermented red onions
- large capers cut in half
- green onion
The dressing was cashew / mustard sauce.