This creamy peppercorn sauce is a classic steakhouse-style sauce that's rich, silky and bursting with flavour. Crushed peppercorns add the perfect bite, balanced with cream, brandy and stock to create a luxurious sauce that transforms steak, chicken or pork into something special. Ready in less than 15 minutes, this simple but impressive sauce is ideal for date nights, steak dinners or any time you want to elevate a meal with minimal effort.
It's a perfect restaurant-style sauce you can make at home if you want to cook a special dinner without spending all night in the kitchen.
If you're not a fan of whisky sauce, this creamy peppercorn sauce is a delicious alternative to enjoy with chicken balmoral or haggis, neeps and tatties.
Tips
- Optional variations:
- Use whisky instead of brandy or cognac for a Scottish twist - it'll go great with haggis, steak or pork.
- Use brined green peppercorns for a milder, more aromatic sauce.
- For a cream free version, use crème fraiche for a tangier, slightly lighter option.
- Add finely chopped mushrooms at step 1 for a mushroom peppercorn sauce.
- Make it vegan and use oat or cashew cream and vegetable stock instead of double cream and beef stock.
- This creamy peppercorn sauce recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - keep it in the fridge for up to 3 days. Reheat gently over a low heat with a splash of stock or cream, if needed.
Cream sauces can split when frozen. It can be frozen but reheat it very gently with added cream. This will help to restore the texture.
Simmer the sauce for longer or add 1 tsp of cornflour mixed with 1 tbsp cold water.
Add stock, cream or even a splash of water.
Yes - just skip the brandy and add another tsp of Worcestershire sauce, if needed.
Steak is the classic pairing, but it's also fantastic with:
- Chicken breast or thighs
- Pork chops or medallions
- Meatballs
- Roast potatoes
- Mushrooms and roast mixed vegetables
Place them in a sealed bag or between baking paper and crush with a rolling pin or pestle.
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HOW TO MAKE THIS CREAMY PEPPERCORN SAUCE
Ingredients
- 2 tbsp brandy or cognac
- 150ml beef stock
- 1 tsp Worcestershire sauce
- 150ml double cream (I use Elmlea to reduce the calories!)
- 0.75 tsp crushed black peppercorns
- fine sea salt
Instructions
- Bring the brandy to a boil over a high heat in a milk pan or small saucepan. Let it boil for 1 minute, then add the stock.
- When the stock comes to the boil, let it bubble furiously for 5 minutes to reduce. Remove the pan from the heat and add the Worcestershire sauce, cream and crushed peppercorns. Stir to combine then return to a high heat and bring to the boil. Reduce to a gentle simmer and cook for 2 minutes, taking care that it doesn't bubble over.
- Season with salt to taste, and then transfer the sauce to a serving jug, and enjoy with steak, pork or chicken.
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Creamy Peppercorn Sauce
Equipment
Ingredients
- 2 tbsp brandy or cognac
- 150 ml (½ cup) beef stock
- 1 tsp Worcestershire sauce
- 150 ml (½ cup) double cream (I use Elmlea to reduce the calories!)
- 0.75 tsp crushed black peppercorns
- fine sea salt
Instructions
- Bring the brandy to a boil over a high heat in a milk pan or small saucepan. Let it boil for 1 minute, then add the stock.
- When the stock comes to the boil, let it bubble furiously for 5 minutes to reduce. Remove the pan from the heat and add the Worcestershire sauce, cream and crushed peppercorns. Stir to combine then return to a high heat and bring to the boil. Reduce to a gentle simmer and cook for 2 minutes, taking care that it doesn’t bubble over.
- Season with salt to taste, and then transfer the sauce to a serving jug, and enjoy with steak, pork or chicken.
Notes
- Optional variations:
- Use whisky instead of brandy or cognac for a Scottish twist – it’ll go great with haggis, steak or pork.
- Use brined green peppercorns for a milder, more aromatic sauce.
- For a cream free version, use crème fraiche for a tangier, slightly lighter option.
- Add finely chopped mushrooms at step 1 for a mushroom peppercorn sauce.
- Make it vegan and use oat or cashew cream and vegetable stock instead of double cream and beef stock.
- This creamy peppercorn sauce recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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