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How can I remove whole peppercorns from a sauce after cooking?

up vote 14 down vote

I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one remove all of it from a sauce / gravy, especially a thick one?

2 Answers

up vote 4 down vote accept

One way to steep peppercorns in a sauce is to put them in a tea ball or a tied up piece of cloth which is submerged into the sauce and then removed before serving. If they are just dropped into the sauce they'll have to be strained out, which only works if the sauce is smooth.

up vote 3 down vote

Strain it, or put the peppercorns in cheesecloth which you can easily remove. Obviously both ideas would work better if the sauce was thin then thickened after the peppercorns were removed.


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How can I remove whole peppercorns from a sauce after cooking?

up vote 14 down vote

I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one remove all of it from a sauce / gravy, especially a thick one?


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up vote 9 down vote

One way to steep peppercorns in a sauce is to put them in a tea ball or a tied up piece of cloth which is submerged into the sauce and then removed before serving. If they are just dropped into the sauce they'll have to be strained out, which only works if the sauce is smooth.

edit

In fact, there are larger "tea balls" that are sold specifically as spice infusers. - J... May 13 at 14:39

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