Peppercorn Sauce – Creamy, Savory & Perfect for Steak Recipe
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.
- 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
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 finely chopped shallots and minced garlic, cooking until fragrant and soft, about 2–3 minutes.
- Crush Peppercorns: Coarsely crush fresh black peppercorns using a mortar and pestle, leaving some pieces intact to maintain texture.
- 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.
- 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.
- 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.
- 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
