Velouté de Parmesan au Poivre Noir Dressing & Dip
By Chef George
Creamy Parmesan Peppercorn Sauce (Arrowroot Method)
Ingredients
- 1½ tsp cracked black peppercorns
- ¾ tsp 30-mesh black pepper
- 2 tbsp unsalted butter
- 1 small shallot, very finely minced
- 1 tsp Tobias Garlic Salt
- ¼ cup dry white wine or beef stock
- 1¼ cups heavy cream
- ¼ cup whole milk
- 1 tsp arrowroot powder + 1 tbsp cold milk (slurry)
- ¾ cup finely grated Parmigiano-Reggiano
- ½ tsp fresh lemon juice or white balsamic
- Optional: 1 tsp cold butter
Chef George Method
1. Toast cracked peppercorns and 30-mesh pepper in a dry pan until aromatic.
2. Add butter, melt gently, then sweat shallot with Tobias Garlic Salt until translucent.
3. Deglaze with wine or stock; reduce by half.
4. Add cream and milk; simmer gently until lightly thickened.
5. Lower heat and whisk in arrowroot slurry slowly until sauce tightens.
6. Remove from heat and fold in Parmesan gradually until smooth.
7. Finish with lemon juice or white balsamic and optional cold butter.
Salad Dressing Variation
Parmesan Peppercorn Cream Vinaigrette
Ingredients
• ½ cup finished Parmesan Peppercorn sauce (warm, not hot)
• ¼ cup extra virgin olive oil
• 2 tbsp white balsamic or champagne vinegar
• 1 tbsp Dijon mustard
• 1–2 tbsp cold water (to adjust viscosity)
• Fresh cracked black pepper, to taste
Method
1. In a bowl, whisk Dijon and vinegar until smooth.
2. Slowly whisk in olive oil to form an emulsion.
3. Whisk in warm Parmesan Peppercorn sauce until fully incorporated.
4. Adjust consistency with cold water.
5. Finish with fresh cracked pepper and adjust seasoning if needed.
Chef Application: Ideal for steakhouse salads, grilled romaine, roasted mushrooms, warm potato salads,
or shaved fennel.
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