Peppercorn Sauce – Creamy, Savory & Perfect for Steak
Elevate any meal with this Peppercorn Sauce! Rich, creamy, and packed with bold peppery flavor, it’s the perfect accompaniment to steaks, chicken, or roasted vegetables. Quick and easy to make, this sauce brings a restaurant-quality touch to your home-cooked meals.
Equipment
- Heavy-bottomed skillet or sauté pan
- Mortar and pestle or spice grinder
- Whisk
- Wooden spoon or silicone spatula
- Measuring spoons
- Optional: fine mesh strainer
Ingredients
For the Sauce:
- 2 tbsp unsalted butter (or oil for sautéing)
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1–2 tsp coarsely crushed black peppercorns (or mixed)
- ½ cup brandy, cognac, or dry white/red wine (optional)
- 1 cup chicken or beef stock
- ¾ cup heavy cream (or milk/coconut cream for lighter/dairy-free option)
- 1 tsp Dijon mustard (optional)
- Salt, to taste
- Worcestershire sauce, a few drops (optional)
- Fresh thyme or rosemary for garnish (optional)
Instructions
- Sauté aromatics: Heat butter or oil in a skillet over medium heat. Add shallots and garlic, cooking until fragrant and soft, about 2–3 minutes.
- Crush peppercorns: Coarsely crush fresh peppercorns using mortar and pestle; leave some pieces for texture.
- Deglaze: Add brandy, wine, or stock to the pan. Scrape any browned bits from the bottom for rich flavor.
- Add liquids: Stir in stock and cream. Bring to gentle simmer, reducing slightly until sauce coats the back of a spoon.
- Finish sauce: Whisk in Dijon mustard if desired. Season with salt and Worcestershire sauce. Optional: strain for a smooth sauce.
- Adjust consistency: Reduce further for thicker sauce or add a splash of stock/cream to thin. Serve warm over meats or vegetables.
Notes
- Crush peppercorns fresh for best aroma.
- Deglaze immediately after cooking meat to capture pan fond.
- Stir continuously when adding cream to prevent curdling.
- Make sauce slightly thinner than desired; it thickens as it stands.
- Store refrigerated in airtight container for 3–4 days; reheat gently.
- Freezing is possible for up to 1 month, but thaw slowly and reheat gently.
- Customize with herbs (thyme, rosemary, tarragon), wine, or brandy for extra depth.
- Perfect for steaks, pork chops, chicken, pasta, mashed potatoes, or roasted vegetables.