How can I remove whole peppercorns from a sauce after cooking? I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one remove all of it from a sauce / gravy, especially a thick one?
Strain it, or put the peppercorns in cheesecloth which you can easily remove. Obviously both ideas would work better if the sauce was thin then thickened after the peppercorns were removed.