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January 13, 2021 1 min read


  • 1 medium Shallot
  • 3 tablespoons ofZen Kampot Green Peppercorns
  • 1/2 stick unsalted butter
  • 3/4 cup dry red wine or 3 tablespoons of brandy (depending on your taste)


  1. Soak peppercorns in 1 cup of warm (lightly salted) water for 30 minutes. 
  2. While peppercorns are soaking mince the shallot. 
  3. Drain peppercorns and crush with the flat side of a large knife. 
  4. In a small saucepan, saute shallot in 1 tablespoon of butter over medium heat, stirring occasionally, until softened. 
  5. Add rehydrated peppercorns and the wine/brandy. Simmer until liquid is reduced to about 1/3 cup (approximately 1/3 of initial volume.) 
  6. Whisk in remaining 3 tablespoons of butter and season with salt to taste.