Peppercorn Sauce Recipe | Classic Steakhouse Condiment for Gourmet Dinner
"This peppercorn sauce recipe is creamy, bold, and full of flavor. A classic steakhouse-style condiment that pairs perfectly with steak, chicken, or roasted vegetables for an elevated gourmet dinner."
Equipment
- Skillet or saucepan
- Wooden spoon or whisk
- Measuring Cups and Spoons
- Mortar and pestle (or rolling pin for cracking peppercorns)
Ingredients
- 2 tbsp butter
- 2 shallots, finely chopped
- 2 tbsp coarsely cracked black peppercorns (or mixed peppercorns)
- ¼ cup brandy or cognac (optional)
- 1 cup beef or chicken stock
- 1 cup heavy cream (or dairy-free alternative)
- 1 tsp Dijon mustard (optional)
- Salt to taste
- Fresh parsley for garnish
Instructions
- Toast Peppercorns: Lightly crush peppercorns and toast in a dry skillet for 1–2 minutes.
- Sauté Shallots: Melt butter in skillet. Add shallots and cook until softened.
- Deglaze: Pour in brandy or cognac. Stir, scraping up browned bits. Let alcohol cook off.
- Add Stock: Stir in stock. Simmer until reduced by half.
- Finish with Cream: Lower heat. Add cream and whisk until sauce thickens and becomes silky.
- Season & Serve: Stir in Dijon mustard if desired. Taste and adjust seasoning. Spoon over steak, chicken, or vegetables. Garnish with parsley.
Notes
- Keep peppercorns coarse: Too fine can make the sauce bitter.
- Add cream last: Prevents splitting and ensures silky texture.
- Variations: Try mushroom peppercorn sauce, white wine version, or vegan cashew cream adaptation.
- Storage: Refrigerate in airtight container for 2–3 days. Reheat gently on stovetop.