Creamy Peppercorn Sauce
A rich, silky creamy peppercorn sauce perfect for steak, chicken or pork. Ready in minutes and packed with flavour - a classic restaurant-style sauce made simple.
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
Calories: 75kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 114mg | Potassium: 141mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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