Fresh Herb and Peppercorn Sauce

Fresh Herb and Peppercorn Sauce

Fresh herb and peppercorn sauce is a sauce that is made using a combination of fresh herbs and crushed peppercorns, often served as a condiment or a finishing touch to meats or fish dishes. The origins of the sauce are likely rooted in traditional European cuisine, as fresh herbs and peppercorns are commonly used in many European dishes. It’s a versatile sauce that can be made using a variety of herbs, such as parsley, thyme, tarragon, or chives.

To prepare fresh herb and peppercorn sauce, you will need:


Course Herbs and Spices
Prep Time 15 minutes
Servings 4
Author N. J. Sorensen, RDN


  • 2 teaspoons cumin seeds
  • 1 tablespoon green peppercorns in brine — drained and rinsed
  • 1 cup fresh herbs parsley, mint, chives, cilantro, etc
  • 3 tablespoons lemon-steeped olive oil


  • Crush the cumin seeds using a mortar and pestle. Add the rinsed peppercorns and break them up a bit. A mixture of fresh herbs including parsley, mint, chives, and cilantro can be used. Wash and clean the herbs. Put the herbs in a food processor with the cumin seeds, peppercorns, oil and process until the herbs are finely chopped. Season to taste. Chill until ready to serve.

This sauce is typically served with meats such as steak, pork, or chicken and fish such as salmon or cod. It’s enjoyed by people for its rich and creamy texture, as well as its fresh, bright, and aromatic herb flavors, and a slightly spicy note from the peppercorns. It also brings extra moisture to meats and fish dishes and gives an extra layer of complexity to the flavor profile.