Peppercorn Sauce – Creamy, Savory & Perfect for Steak Recipe

Introduction

Peppercorn sauce is a creamy, savory companion that’s perfect for elevating your steak or roasted vegetables. This rich, flavorful sauce combines aromatic shallots and garlic with the sharp bite of crushed peppercorns for a classic finish.

Ingredients

• 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

1. Step 1: Heat butter or oil in a skillet over medium heat. Add finely chopped shallots and minced garlic, cooking until fragrant and soft, about 2–3 minutes.
2. Step 2: Coarsely crush black peppercorns using a mortar and pestle or spice grinder, leaving some larger pieces for texture.
3. Step 3: Add brandy, cognac, or wine to the pan to deglaze. Scrape the browned bits from the bottom to incorporate rich flavor.
4. Step 4: Stir in chicken or beef stock and heavy cream. Bring the mixture to a gentle simmer and reduce slightly until the sauce coats the back of a spoon.
5. Step 5: Whisk in Dijon mustard if using. Season with salt and a few drops of Worcestershire sauce to taste. For a smoother sauce, strain through a fine sieve if desired.
6. Step 6: Adjust the consistency by simmering longer for a thicker sauce or adding a splash of stock or cream to thin it. Serve warm over steak, grilled meats, or vegetables.

Tips & Variations

• For a dairy-free option, substitute heavy cream with coconut cream or a plant-based milk.
• Use a mix of peppercorns (black, white, green, pink) for a more complex flavor.
• If you prefer less heat, reduce the amount of crushed peppercorns or lightly toast them before adding.
• Add fresh herbs like thyme or rosemary towards the end of cooking for an aromatic twist.

Storage

Store leftover peppercorn sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the sauce thickens too much, stir in a little stock or cream to loosen before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make peppercorn sauce without alcohol?

Yes, you can omit brandy, cognac, or wine and simply use extra stock for deglazing. The flavor will still be rich and delicious.

How do I get a smooth sauce without peppercorn bits?

To achieve a smooth sauce, after cooking, strain the sauce through a fine mesh sieve to remove the peppercorn bits and shallot pieces before serving.

Peppercorn Sauce – Creamy, Savory & Perfect for Steak Recipe

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★★★★★

4.9 from 144 reviews

A creamy and savory Peppercorn Sauce that perfectly complements steak and other meats. Made with shallots, garlic, crushed black peppercorns, and a rich blend of stock and cream, this sauce is enhanced with brandy or wine for depth of flavor. Easy to make on the stovetop, it’s ideal for adding a gourmet touch to your favorite dishes.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: About 1 1/2 cups sauce, serves 4 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

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

1. Sauté Aromatics: Heat butter or oil in a skillet over medium heat. Add finely chopped shallots and minced garlic, cooking until fragrant and soft, about 2–3 minutes.
2. Crush Peppercorns: Coarsely crush fresh black peppercorns using a mortar and pestle, leaving some pieces intact to maintain texture.
3. Deglaze the Pan: Pour in brandy, cognac, or dry white/red wine to deglaze the skillet, scraping up any browned bits from the bottom to infuse the sauce with rich flavor. If not using alcohol, add some stock instead.
4. Add Liquids: Stir in chicken or beef stock along with the heavy cream. Bring the mixture to a gentle simmer, allowing it to reduce slightly until the sauce thickly coats the back of a spoon.
5. Finish the Sauce: Whisk in Dijon mustard if using. Season with salt to taste and add a few drops of Worcestershire sauce for added depth. Optionally, strain the sauce to achieve a smooth texture.
6. Adjust Consistency and Serve: Continue to reduce the sauce for a thicker consistency or add a splash of stock or cream to thin it. Serve the warm sauce over steak, meats, or vegetables and garnish with fresh thyme or rosemary if desired.

Notes

• You can substitute heavy cream with milk or coconut cream for a lighter or dairy-free version.
• Adjust the amount of crushed peppercorns to your preferred spice level.
• The brandy or wine is optional but adds a lovely depth of flavor to the sauce.
• For a smoother texture, strain the sauce before serving.
• Serve immediately for best flavor and consistency.

Keywords: peppercorn sauce, creamy sauce, steak sauce, black pepper sauce, easy stovetop sauce, creamy pepper sauce for meat