What is the culinary term for crushed peppercorns?

The culinary term for crushed peppercorns is "Mignonette." This term specifically refers to a mixture often made with cracked black pepper, along with other ingredients like vinegar and shallots, used primarily as a sauce or seasoning. Mignonette sauce is commonly served with oysters and enhances their flavor with its aromatic, peppery notes.

Understanding this term is important in culinary practice, as it highlights the use of finely crushed spices to elevate the taste of dishes. The other terms listed have distinct meanings in culinary terminology, such as "Brunoise," which refers to a specific method of cutting vegetables into very small cubes; "Pesto," which is a sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil; and "Crème," which generally refers to cream or a creamy sauce in cooking. Each of these terms pertains to different aspects of cooking and ingredient preparation, making "Mignonette" the correct choice in relation to the question about crushed peppercorns.