Pepper Sauce - Bénédicta

Give your meat dishes the ultimate French touch with a bit of Bénédicta’s Pepper Sauce! Pepper sauce, or “sauce au poivre,” is a classic French sauce that stands out in its own right. Made with crushed black peppercorns, a dash of Cognac and whipping cream, it heightens the taste of a perfect steak, rich magret de canard, or elegant pork loin. Pepper has a long and intriguing history in Western Europe. The spice’s name comes from the Sanskrit "pippali," which became πέπερι (peperi) in Greek, then piper in Latin. Pepper originally grows on India’s West Coast, in Kerala, and its use in Greece began at the apogee of Alexander the Great’s reign. In the Middle Ages, spices like pepper were rare – so rare, in fact, that spices were used as currency. This is where the French expression for cash comes from: “espèces” is a distortion of “épices.” Attempts to monopolize the trade of pepper and other spices dominated the competition amongst seafaring European kingdoms for decades. Pepper did not