Use a peppermill to grind white pepper with pale coloured dishes like scrambled, fried, poached, or boiled eggs.
Add to tofu, frittatas, tortes, quiches, savory tarts, croquettes, mashed potato, and lighter coloured vegetables like witloof, leeks, onions, potatoes, parsnips, cauliflower, turnips, and white asparagus.
White pepper can be used whole as an aromat in stocks and broths, or can be ground directly into white seafood sauces, bechamel, leek and potato soup, hot and sour Asian soups, and chowders.
Boulangère Potatoes – Serves 8
Ingredients - 1 ½ kg desiree potatoes (thinly sliced), 2 medium onions (sliced),
1 tbsp dried rosemary, 1 tbsp dried thyme, 1 tbsp chopped garlic, 4 tbsp butter, 4 cups vegetable or chicken stock, sea salt and freshly ground white pepper.
Method - Sauté onions in ½ the butter until golden, mix in the garlic and herbs. Combine the onion mixture with sliced potato, mix gently and layer into a deep gratin pan that has been lined with the remaining butter. Season the stock with the salt and white pepper and pour over the potatoes. Bake at 180 C for around 30 min until golden.
