Easy Peppercorn Sauce

Ingredients

• 28 g (2 tablespoons)Butter
• 2Shallots, finely chopped
• 1 cloveGarlic, finely chopped
• 1 tablespoonPeppercorns, such as a mix of pink, white and black
• 2 tablespoonsBrandy
• 250 mlBeef stock
• 250 mlDouble cream
• To tasteSalt

Instructions

1. 1

   Crack the peppercorns

   Crush the peppercorns with a pestle and mortar.

2. 2

   Add the butter

   If you are using a pan in which you cooked steak or chicken, leave the browned cooking residue in place. Add the butter to the pan.

3. 3

   Soften the aromatics

   Add the chopped shallots and garlic. Cook over a low heat until softened.

4. 4

   Add the peppercorns

   Stir in the crushed peppercorns.

5. 5

   Add the brandy

   Pour in the brandy and carefully ignite it to burn off the alcohol.

6. 6

   Pour in the stock

   Add the beef stock and turn the heat up to high.

7. 7

   Reduce the stock

   Bring the stock to the boil and let it reduce by half.

8. 8

   Stir in the cream

   Lower the heat and add the cream.

9. 9

   Thicken the sauce

   Stir until the sauce thickens.

10. 10

    Check and season

    The sauce is ready when it coats the back of a metal spoon. Add salt if you wish.

11. 11

    Serve the sauce

    Serve with steak, chicken, vegetables or pasta.

What is peppercorn sauce?

Peppercorn sauce is a creamy French-style pan sauce, often served with steak. This version builds flavour with shallots, garlic and crushed peppercorns, then uses brandy and beef stock before adding cream.

Pan residue: When steak or chicken has been cooked in the pan, leaving its browned bits in place gives the sauce a savoury base. The stock lifts those flavours as it reduces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 271 calories, 9g protein, 11g carbs, 21g fat.

The cream and butter supply most of the fat, while the beef stock contributes protein and the shallots and stock provide some of the carbohydrates. Serve a modest spoonful alongside a protein and vegetables, or with pasta as the main part of the plate.

Choosing the peppercorns

Peppercorn mix: Pink, white and black peppercorns give the sauce a varied peppery character. Crush them with a pestle and mortar so they release their flavour while still adding a little texture.

Crushing: Aim for cracked pieces rather than a fine powder, which can make the sauce feel gritty and overly intense.

Building the flavour

Shallots and garlic: Cook them gently in butter until soft, not browned. A low heat gives them time to mellow before the peppercorns and liquid go in.

Brandy: Igniting the brandy is part of the method, but take care around the flame and keep your face and hands clear. If you would rather not use it, consult the recipe publisher’s guidance on alternatives.

Getting the consistency right

Reduce first: Let the beef stock boil until it has reduced by half before adding the cream. This concentrates the stock and helps keep the finished sauce from being too thin.

Spoon test: The sauce is ready when it clings to the back of a metal spoon. Stir as it thickens and take it off the heat once it reaches that coating consistency.

Timing and heat

The recipe takes 15 minutes in total, so prepare the shallots, garlic and peppercorns before you start cooking. The stock reduction is the stage that needs the closest attention.

After adding the cream, turn the heat down and stir the sauce through until thickened. Avoid rushing the initial softening of the shallots and garlic over high heat.

What to serve with it

Steak: This is the classic pairing, particularly when you can make the sauce in the same pan and use the browned cooking residue.

Beyond steak: Spoon it over chicken or vegetables, or use it as a creamy sauce for pasta. Its peppery flavour also works well with mushrooms.

Recipe notes & tips

• Chop the shallots and garlic finely so they soften evenly.
• Crush the peppercorns shortly before cooking for a more pronounced flavour.
• Leave browned pan residue in place when making the sauce after cooking steak or chicken.
• Keep the heat low while softening the shallots and garlic.
• Let the stock reduce by half before adding the cream.
• Use the back-of-a-spoon test to judge when the sauce has thickened.

Variations

• Skip the brandy: Follow the publisher’s guidance for alternatives if you want to make the sauce without it.
• Use mixed peppercorns: Combine pink, white and black peppercorns for a varied flavour.
• Pair with mushrooms: Spoon the finished sauce over cooked mushrooms.
• Serve with pasta: Toss or spoon the sauce over pasta for a creamy, peppery dish.
• Choose chicken: Serve the sauce with chicken instead of steak.

Common mistakes to avoid

• Cleaning the pan: Leave the browned steak or chicken residue in the pan to flavour the sauce.
• Browning the aromatics: Keep the heat low so the shallots and garlic soften without taking on colour.
• Using whole peppercorns: Crush them before adding so their flavour is released into the sauce.
• Adding cream too early: Reduce the stock by half first, then stir in the cream.
• Stopping too soon: Continue stirring until the sauce coats the back of a metal spoon.
• Rushing the flambé: Ignite the brandy carefully and keep clear of the flame.

How to store

Cool leftover sauce promptly, transfer it to a covered container and refrigerate for up to 2 days. Reheat gently in a pan, stirring; avoid letting it boil vigorously.

Frequently asked questions