Black, White and Green Peppercorns

In a classical peppercorn sauce, different types of peppercorn serve different purposes. Black and white peppercorns are toasted in the pan and cooked into the sauce base to build background heat and complexity - but because they remain hard and sharp when whole, they must be strained out before serving. Green peppercorns, by contrast, are softer - typically sold brined in water or brine - and are added at the very end of cooking. They are mild enough to eat whole and provide a fresh, aromatic pepper note in the finished sauce. Matthew Ryle also recommended chopping them through the final sauce rather than leaving them entirely whole.