A classic creamy peppercorn sauce will always be a crowd favorite. It is simple to make, delicious and makes the dinner meal extra special. Some dishes are incomplete without this sauce, don’t you agree? This recipe by Waitrose & Partners is my go-to whenever we are having steak at home. It never fails to impress my family and friends.
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The best thing about this recipe is that it uses fresh stock. It made a big difference to the flavor of the sauce. You will never go back to store-bought peppercorn sauce, once you try this homemade recipe. It is rich, creamy, and packed with amazing flavors. Pour it over your steak, oven-baked chips, roast chicken, mushrooms, or anything you like.
Easy Peppercorn Sauce Ingredients
- 1 tablespoon of rapeseed or sunflower oil
- 1 medium shallot (finely chopped)
- 1 clove of garlic (crushed or finely grated)
- 1 tablespoon of black or green peppercorns
- 2 tablespoons of brandy
- 16.9 fl oz beef stock (homemade or fresh)
- 1/4 cup and 2 tablespoons of whipping cream
- 2 teaspoons of Dijon mustard
How to Make Peppercorn Sauce
Step 1:
Place a pan over medium heat. Add the oil, chopped shallot, and a pinch of salt. Cook for 5 minutes. A few seconds before the 5-minute mark, add the grated garlic.
Step 2:
Add the peppercorns and mix. Pour 2 tablespoons of brandy and cook it for 1 to 2 minutes.
Step 3:
Once it’s a little bit thicker, add the beef stock and let it come to a boil. Reduce it down until it has a thicker consistency.
Note: If not using right away, transfer to a heat-proof plastic container and place in the fridge. You can keep it there for 3 days.
Step 4:
Add the whipping cream and Dijon mustard. Mix well. Lower the heat and let it simmer for about 20 minutes. To check if it has the right thickness, run a spatula through the base of the pan, the sauce should split and come back together slowly. Make a taste test and adjust seasonings if needed.
Creamy Peppercorn Sauce Recipe
