White Peppercorns — Whole
A little pepper with plenty of punch! Whole white peppercorns bring warm, earthy flavor and a peppery bite to your cooking. Grind as needed to release their aroma.
Uses
Grind into creamy soups, white sauces, mashed potatoes, and gravies. White pepper also works beautifully in eggs, seafood, stir-fries, and marinades. Start with a small amount and adjust to taste.
From the Colonel
White peppercorns begin as ripe berries that turn red on the vine. After soaking, the outer skins are removed, leaving the pale peppercorn inside. White pepper is often used in light-colored dishes where the cook wants the pepper to blend right in.
Two Quick Recipes
White Pepper Mashed Potatoes
Peel and cube 1 pound potatoes. Boil in salted water for 15–20 minutes, until tender, then drain. Mash with 2 tablespoons butter, ¼ cup warm milk, and ¼ teaspoon freshly ground white pepper. Season with salt.
Creamy White Pepper Sauce
Melt 2 tablespoons butter in a saucepan. Whisk in 2 tablespoons flour and cook for 1 minute. Gradually whisk in 1½ cups milk and simmer gently for 3–5 minutes, stirring until thickened. Add ¼ teaspoon freshly ground white pepper and salt to taste. Spoon over vegetables, chicken, or fish.