Poivre Vert Dressing

Name: Poivre Vert Dressing
Yield: Makes about 200 ml (7 fl oz)
Cuisine: United Kingdom
Ingredients: 4 large shallots or 1 onion, finely chopped; 1 tablespoon green peppercorns, lightly crushed; 4 large shallots or 1 onion, finely chopped; 6-8 tablespoons Basic Vinaigrette or Mustard Dressing; 4 tablespoons brandy; Salt; 6-8 tablespoons Basic Vinaigrette or Mustard Dressing

Preparation info

Makes about
200 ml

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This recipe is an extra I wanted to include because it can have so many uses with many recipes, even though I haven’t featured it specially anywhere in the book. It goes particularly well with the Peppered Roast Beef along with a good mixed salad. Or just use it as a dressing for a mixed salad.

Ingredients

4 large shallots or 1 onion, finely chopped
1 tablespoon green peppercorns, lightly crushed<

Europe
United Kingdom
Garnish
Gluten-free
Vegan

Method

Mix the shallots with the peppercorns in a small pan and add the brandy. Bring to the boil, then boil to reduce until almost dry. Add the basic vinaigrette or mustard dressing and season with salt if needed. This can now be used as a warm or cold dressing.