Pepper

Pepper mills grind these berries as finely as required, but can’t really produce coarse or cracked peppercorns. Chefs use a simple technique: place a small quantity of peppercorns on a workbench then take the heaviest small saucepan you own and apply a downward pressing action on the peppercorns. This will crack them easily, producing what is called ‘mignonette’ pepper. Use for a pepper steak, in reductions for hollandaise and other sauces and at the last minute to finish bordelaise and game sauces.