White Peppercorns Whole 50g

 Steak au Poivre Blanc (White Pepper Cream Sauce)  

 Ingredients (Serves 2)

For the Steak

• 2 filet mignons or ribeyes (1.5" thick)

• 1 tbsp whole white peppercorns (coarsely crushed)

• 2 tbsp butter

• 1 tbsp neutral oil

Signature Sauce

• 1 shallot, minced

• ¼ cup brandy or cognac

• ½ cup heavy cream

• 1 tsp ground white pepper (for extra depth)

• ½ cup beef stock

Finishing Touch

• 1 tsp green peppercorns (optional, for visual contrast)

 Pro Technique (Classic French Method)

1️⃣ Crust the Steak:

• Press crushed white peppercorns into both sides of dry-aged steak

• Sear in oil/butter mix (2 mins per side for medium-rare), then rest

2️⃣ Build the Sauce:

• In same pan, sauté shallots until translucent

• Deglaze with brandy (flambé optional)

• Add stock, reduce by half

3️⃣ Creamy Finish:

• Stir in cream + ground white pepper

• Simmer until nappé consistency (coats spoon)

4️⃣ Plate:

• Slice steak, nap with sauce, garnish with green peppercorns

 Serving Ritual

• With: Pommes purée & haricots verts

• Wine Pairing: Bordeaux or Pinot Noir

• Garnish: Chopped chives

Why Choose Whole White Peppercorns?

Grind them fresh
Keeping the peppercorns whole protects more of their aroma until you're ready to use them.

Pepper flavour without dark flecks
Ideal for pale sauces, creamy soups and mashed vegetables.

A different flavour from Black Pepper
White Pepper is earthier and more direct, with a distinctive pungency of its own.

Control the grind yourself
Fine for sauces, medium for everyday cooking or coarser when you want more texture.

Important in French and Asian cooking
A classic seasoning for everything from béchamel to Chinese soups.

What Does White Pepper Taste Like?

White Pepper is:

Sharp
Earthy
Pungent
Warm

with a slightly fermented, musky character.

Compared with Black Pepper, it is generally less aromatic but more direct in its heat.

This means White Pepper isn't simply Black Pepper with the colour removed.

It has its own distinct personality.

White Pepper vs Black Pepper

Choose White Pepper when you want:

• Pale sauces
• Cream soups
• Mashed potatoes
• Chinese dishes
• Thai dishes
• Pepper flavour without dark flecks

Choose Black Pepper when you want:

• More aromatic pepper flavour
• Steak
• Salads
• Grilled meat
• Visible cracked pepper
• Everyday table seasoning

You can also use both in the same kitchen depending on the dish.

How to Use Whole White Peppercorns

Béchamel & White Sauces

Grind finely into:

Béchamel
Velouté
Cream sauce
Cheese sauce

for pepper warmth without noticeable black specks.

Mashed Potatoes

Freshly grind White Pepper into mashed potatoes with:

Butter
Milk or cream
Salt

The colour disappears into the potatoes while the pepper flavour remains.

Creamy Soups

Try it in:

Cauliflower soup
Potato soup
Leek soup
Seafood chowder

Fish & Seafood

Use a fine fresh grind over white fish, prawns or creamy seafood dishes.

Asian Cooking

White Pepper is frequently used in:

Chinese soups
Stir-fries
Thai dishes
Noodle dishes

where its sharp warmth works particularly well with ginger, garlic and stock.

Grind It Fresh

The biggest advantage of whole peppercorns is control.

Use a fine grind for:

Sauces
Soups
Mashed potatoes

Use a medium grind for:

Chicken
Fish
Pork

Use a slightly coarser grind when you want White Pepper itself to be more noticeable.

Try It This Way

For simple creamy mashed potatoes:

Cook potatoes until tender.

Mash with:

Butter
Warm milk or cream
Salt

Then freshly grind in a small amount of White Pepper.

Taste before adding more.

The goal is gentle pepper warmth without dark flecks throughout the mash.

Beyond White Sauce

Once you've opened the pack, try Whole White Peppercorns in:

• Béchamel
• Alfredo-style sauces
• Mashed potatoes
• Cauliflower soup
• Chowder
• Swedish-style meatballs
• Chicken
• Pork
• Fish
• Chinese soups
• Thai curries
• Stir-fries
• Noodle dishes

Whole White Peppercorns are worth keeping because they give you fresh pepper flavour, full control over the grind and a clean appearance in pale dishes.

Start with Less

White Pepper can be surprisingly pungent.

Start with a small amount and build gradually.

Storage

Store Whole White Peppercorns in an airtight container in a cool, dark and dry place and grind only what you need.

 White Peppercorn Hacks

✔ 1 tbsp white peppercorns = 1.5 tbsp black peppercorns (more concentrated)
✔ For extra aroma: Toast whole peppercorns 30 sec before crushing
✔ Best substitutes:

• ½ black pepper + ½ ginger powder (emergency swap)

• Szechuan peppercorns (different but interesting)

 Global White Peppercorn Stars

 White vs Black Peppercorns