Ground white pepper is used in “white” western recipes like risotto, potato mash, gratins, hollandaise sauce, bechamel sauce, pasta dishes, chicken broths, white fish fillets, or braised vegetable dishes featuring onion, leeks, parsnips, or cauliflower.
In Asian cooking white pepper is more common than black pepper. It is used in hot and sour soups, marinades, sauces, and stir-fries. White pepper (not chili) provides the lingering residual warmth and heat to many dishes.
Baked White Pepper Wings – Marinate 1 kg chicken wings, 2 tbsp ground white pepper, 1 tspn salt, 1 tspn Sichuan pepper, and 1 tbsp vegetable oil for 20 minutes. Toss wings in a mixture of ½ cup flour, ⅓ cup rice flour, 1 tbsp ground white pepper and ½ tspn salt. Shake wings, place on a tray, bake at 230 C for 30 minutes.
Quatre Epices (French Four Spice Mix) - Combine 50 gm ground white pepper, 10 gm ground nutmeg, 10 gm ground ginger and 5 gm ground allspice or ground cloves. It is used when making pates, terrines, and sausages, braised meats, duck confit and ragouts.
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