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Stilton Green Peppercorn Sauce Recipe

Indulge in this decadent Stilton Green Peppercorn Sauce, a timeless recipe from Gourmet Magazine's December 1993 issue! Perfect for elevating a grilled rib-eye steak to new heights, this creamy sauce also complements pasta, broccoli, or green beans beautifully. Feel free to experiment – Roquefort or Gorgonzola cheeses make delicious substitutes for the Stilton. Warning: This rich and flavorful sauce is not for the calorie-conscious!

Prep Time 10 mins
Cook Time 30 mins
Calories 600.6 kcal
Protein 17g
Rating 5.0 (1 Reviews)
Stilton Green Peppercorn Sauce 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Stilton Green Peppercorn Sauce

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How to Make Stilton Green Peppercorn Sauce

  1. In a medium bowl, cream together 4 ounces Stilton cheese (crumbled) and 2 tablespoons unsalted butter until completely smooth.
  2. In a small saucepan, combine ½ cup dry white wine and 1 teaspoon green peppercorns. Bring to a boil and reduce until the liquid is reduced to about 1 tablespoon. This should take about 5-7 minutes.
  3. Add ½ cup heavy cream to the reduced wine mixture. Bring to a boil and reduce by half, about 5 minutes. Stir occasionally to prevent scorching.
  4. Reduce heat to low. Whisk the cheese mixture into the cream mixture gradually, a little at a time, ensuring a smooth, creamy consistency. Stir in 1 tablespoon minced fresh parsley.
  5. Remove from heat and keep the sauce warm until ready to serve. Stir gently before serving.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

4g

Fat

172g

Carbs

1g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Sweets & Sides Side Dishes Beef & Red Meat Steak Recipes European American Gluten Free Fall Recipes Grilling & Bbq 30 Minutes Or Less

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30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For 1 Or 2 Sauces Condiments Etc Eggs Dairy Dinner Party Cheese Savory Sauces Number Of Servings