Did you know that white pepper comes from the same plant as black pepper?
The difference lies in how they’re processed!
White pepper is made from fully ripe pepper berries, with the outer skin removed, giving it a milder, earthier flavor compared to black pepper.
A Culinary Staple
White pepper is widely used in Chinese, Thai, and French cuisines.
It adds subtle heat without overpowering dishes, making it perfect for delicate recipes where black specks from black pepper aren’t desired.
How to Use White Pepper
- Creamy Dishes – Stir into mashed potatoes, cream sauces, or risottos.
- Soups & Broths – Enhances the depth of chowders, bisques, and consommés.
- Seafood & Poultry – A go-to seasoning for fish, chicken, and shellfish.
- Asian Stir-Fries & Marinades – Adds warmth to hot & sour soup, dumplings, and stir-fries.
Quick & Easy Recipe: White Pepper Cream Sauce
Ingredients:
- 1 tbsp R.L. Schreiber White Sauce
- 1 cup milk or heavy cream
- ½ tsp R.L. Schreiber White Pepper
- ½ tsp R.L. Schreiber Flaked Kosher Salt
- ¼ tsp R.L. Schreiber Garlic Powder (optional)
Instructions:
1️-Melt butter in a saucepan over medium heat.
2️-Stir in flour, whisking for 1 minute to create a roux.
3️-Slowly add milk, whisking until smooth.
4️-Season with white pepper, salt, and garlic powder.
5️-Simmer for 2-3 minutes until thickened.
Serve over pasta, chicken, or vegetables!
Pro Tip: Add white pepper to scrambled eggs or hollandaise sauce for a smooth, peppery kick without visible flecks!