Brandied Pepper is one of our most in-demand products. Years ago, Tavern on the Green wanted something different, and for them I created my version of Brandied Pepper. Green peppercorns, always available in Europe, were now available here, and it occurred to me that these might add more mellowness to the blend, so I added them. On a roll, I also added shallots and garlic to create this useful and fine product. Most cooks originally used Brandied Pepper on steaks and standing rib roasts and in salad dressings. It is great on salmon and other fish. I even use it in string beans or in almost any dish that needs a lift.