Creamy Peppercorn Sauce

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Creamy Peppercorn Sauce

A Creamy Peppercorn Sauce couldn’t be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!

A quick peppercorn sauce is the perfect addition to any meal. I’m serious, I pour this stuff over everything. I like to call it ‘dressing up your dinner’. That or just pouring calories over your dinner, because that’s also quite fun. Delicious calories nevertheless!

I’ve been obsessed with peppercorn sauce for as long as I can remember. It mainly started around the time became obsessed with steak, because steak with peppercorn sauce is juuuuuust the best.

And don’t get me wrong, I’ve had some pretty decent restaurant peppercorn sauce in my time, but honestly, finding a good peppercorn sauce is sometimes pretty tricky. For me the best peppercorn sauce is creamy, yet beefy with a kick of spice. Most of the stuff you get served these days is almost like gravy with a few whole peppercorns floating in it. Not for me.

So, after realising I was turning into a food snob I made it my mission to create the best homemade creamy peppercorn sauce! Guys, I can’t express to you how easy it is make and how much more delicious it is than any pepper sauce you’ve tasted before.

Creamy Peppercorn Sauce

I know, what a claim! But it’s true. Let’s take a closer look at just how easy it is.

- I’ll always take over from where I left off. So if I’m cooking steak, I’m starting in the same pan, using the leftover juices to get things started.

- From there it’s as simple as sautéing some shallots and garlic, chucking in some Worcestershire sauce, crushed peppercorns and beef stock, then pouring in some cream.

- Then it’s just a matter of simmering until thickened! No flour or cornstarch needed, it’ll thicken just beautifully by itself.

Peppercorn Sauce without Brandy or Alcohol

Creamy Peppercorn Sauce

There are a lot of peppercorn sauce recipes that use brandy and honestly when I first developed this recipe way back when, I did include brandy.

Brandy adds a nice little kick to the sauce. It’s nice. But to use it effectively you need to burn it off by igniting it into a flame, which turns it into a syrupy, glossy kind of texture. For some people that can be a scary process, which I totally get.

Also, all of these creamy peppercorn sauce ingredients are cheap and convenient. If you haven’t got brandy lying about the house it’s slightly annoying buying a bottle for the use of about 1/4 cup of it!

So weighing things up, the small benefit of using it isn’t worth the hassle, in my opinion.

Because realistically, pepper sauce for steak is literally the most heavenly thing on earth.

Creamy Peppercorn Sauce

But things just got real intense and the potatoes came out.

If you thought pouring a creamy peppercorn sauce over a thick juicy steak was good, try pouring it over a hasselback potato and watch it side between the cracks.

Anywho, I think that’s just about enough from me and my intense creamy peppercorn sauce addiction. It’s over to you.

Join the foodie family! – Get awesome recipes sent straight to your inbox by signing up to my and stay in touch on , and ????

How to make Creamy Peppercorn Sauce without Brandy

Creamy Peppercorn Sauce

'A Creamy Peppercorn Sauce couldn't be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!'

Keyword: Creamy Peppercorn Sauce

- 1 tbsp Black Peppercorns, crushed

- 2 small Shallots, finely diced

- 1 clove of Garlic, finely diced

Creamy Peppercorn Sauce

- 1 tsp of Worcestershire Sauce

If you're frying steak, chicken, mushroom etc leave the juices in the pan. This will add a huge amount of flavour to the peppercorn sauce.

Melt your butter over medium heat and deglaze the pan if necessary. Fry your shallots until fragrant and translucent.

Add in your garlic and peppercorns and fry for a minute or so until the garlic just begins to brown.

Pour in your Worcestershire sauce and beef stock, then stir in your cream.

Creamy Peppercorn Sauce

Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. .

a) If you're not frying anything in the pan prior to the sauce, then start from melting the butter.

b) Spice - 1 tbsp of peppercorns will result in a definite kick in terms of spice. If you're not keen on spice then start with 1 tsp and adjust accordingly.

c) Crushing the peppercorns - To crush the peppercorns, either use a pestle and mortar or pop them in a zip lock bag and whack with a rolling pin .

d) Using Brandy - If you still fancy adding Brandy, add it after the butter is melted. Allow it to simmer for a few seconds and then stand back and ignite the vapours with a match. Leave the flames to die down naturally to burn off all the alcohol. This is an important step as it it leaves a glossy/syrupy texture that helps thicken your sauce. If you are not confident with these steps please don't attempt them.

Creamy Peppercorn Sauce

e) Calories - based on a division of 4. The whole peppercorn sauce recipe = 570 calories.

Calories 142 Calories from Fat 131

* Percent Daily Values are based on a 2000 calorie diet.

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For the perfect accompaniment to your peppercorn sauce, check out my !

Creamy Peppercorn Sauce

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Wow Chris!!! This is incredible! Although I’m a vegetarian nowadays, steak and peppercorn sauce used to be my weakness! Just like you, I would pour this stuff over anything! Such an amazing sauce! And your pictures are just fantastic! Glad I came across your blog!

Anna! Your kind words have made my day! Steak and peppercorn is still my weakness ????

Creamy Peppercorn Sauce

I love peppercorn sauce and yours looks delicious and so creamy! Will definitely have to give your recipe a try!

Isn’t it just the best!? That’s so awesome, enjoy! ????

So, I hate to admit this, but, I’ve never had peppercorn sauce – but your description and photos are making me wanna run out and get the ingredients and have a go at it! It looks scrumptiously creamy!

Shashi you’ve got to try it!! It’ll change your entire outlook on life.. or something like that.

Wow that sauce sounds so good! I bet it would be delicious to dunk french fries in!

Creamy Peppercorn Sauce

You should not have put that thought in my head.

*reaches for french fries and doesn’t stop dunking… ever*

O trust me Liz it was gorgeous!!!!!!!

Are you able to make this in advance and refrigerate until ready to use?

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Creamy Peppercorn Sauce

Hey, I'm Chris! Thanks for stopping by. I believe that good food should bring a smile to your face and hug your soul with every bite. Here you'll find fun and delicious comfort food that even the most beginner of home cook can master. More from me? Just click the pic!

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A Creamy Peppercorn Sauce couldn’t be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!

A quick peppercorn sauce is the perfect addition to any meal. I’m serious, I pour this stuff over everything. I like to call it ‘dressing up your dinner’. That or just pouring calories over your dinner, because that’s also quite fun. Delicious calories nevertheless!

Creamy Peppercorn Sauce

I’ve been obsessed with peppercorn sauce for as long as I can remember. It mainly started around the time became obsessed with steak, because steak with peppercorn sauce is juuuuuust the best.

And don’t get me wrong, I’ve had some pretty decent restaurant peppercorn sauce in my time, but honestly, finding a good peppercorn sauce is sometimes pretty tricky. For me the best peppercorn sauce is creamy, yet beefy with a kick of spice. Most of the stuff you get served these days is almost like gravy with a few whole peppercorns floating in it. Not for me.

So, after realising I was turning into a food snob I made it my mission to create the best homemade creamy peppercorn sauce! Guys, I can’t express to you how easy it is make and how much more delicious it is than any pepper sauce you’ve tasted before.

I know, what a claim! But it’s true. Let’s take a closer look at just how easy it is.

- I’ll always take over from where I left off. So if I’m cooking steak, I’m starting in the same pan, using the leftover juices to get things started.

Creamy Peppercorn Sauce

- From there it’s as simple as sautéing some shallots and garlic, chucking in some Worcestershire sauce, crushed peppercorns and beef stock, then pouring in some cream.

- Then it’s just a matter of simmering until thickened! No flour or cornstarch needed, it’ll thicken just beautifully by itself.

Peppercorn Sauce without Brandy or Alcohol

There are a lot of peppercorn sauce recipes that use brandy and honestly when I first developed this recipe way back when, I did include brandy.

Brandy adds a nice little kick to the sauce. It’s nice. But to use it effectively you need to burn it off by igniting it into a flame, which turns it into a syrupy, glossy kind of texture. For some people that can be a scary process, which I totally get.

Creamy Peppercorn Sauce

Also, all of these creamy peppercorn sauce ingredients are cheap and convenient. If you haven’t got brandy lying about the house it’s slightly annoying buying a bottle for the use of about 1/4 cup of it!

So weighing things up, the small benefit of using it isn’t worth the hassle, in my opinion.

Because realistically, pepper sauce for steak is literally the most heavenly thing on earth.

But things just got real intense and the potatoes came out.

If you thought pouring a creamy peppercorn sauce over a thick juicy steak was good, try pouring it over a hasselback potato and watch it side between the cracks.

Creamy Peppercorn Sauce

Anywho, I think that’s just about enough from me and my intense creamy peppercorn sauce addiction. It’s over to you.

Join the foodie family! – Get awesome recipes sent straight to your inbox by signing up to my and stay in touch on , and ????

How to make Creamy Peppercorn Sauce without Brandy

'A Creamy Peppercorn Sauce couldn't be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!'

Keyword: Creamy Peppercorn Sauce

Creamy Peppercorn Sauce

- 1 tbsp Black Peppercorns, crushed

- 2 small Shallots, finely diced

- 1 clove of Garlic, finely diced

- 1 tsp of Worcestershire Sauce

If you're frying steak, chicken, mushroom etc leave the juices in the pan. This will add a huge amount of flavour to the peppercorn sauce.

Creamy Peppercorn Sauce

Melt your butter over medium heat and deglaze the pan if necessary. Fry your shallots until fragrant and translucent.

Add in your garlic and peppercorns and fry for a minute or so until the garlic just begins to brown.

Pour in your Worcestershire sauce and beef stock, then stir in your cream.

Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. .

a) If you're not frying anything in the pan prior to the sauce, then start from melting the butter.

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