Peppercorn Sauce

Name: Peppercorn Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: British, European
Ingredients: 1 tsp Whole Black Peppercorns; 1 tsp pink peppercorns; 100ml Double Cream; 60ml Beef Stock; 2 small Shallots, (finely diced); 1 clove Garlic, (finely diced); 1 tbsp Butter; 1 tsp Worcestershire Sauce; Salt, (to taste)

5 steps

Prep:5minCook:15min

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!

Updated at: Sat, 20 Apr 2024 17:16:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories305.5 kcal (15%)

Total Fat28.6 g (41%)

Carbs7.3 g (3%)

Sugars3.5 g (4%)

Protein1.3 g (3%)

Sodium505.9 mg (25%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tspwhole black peppercorns

1 tsppink peppercorns

100mldouble cream

60mlbeef stock

2Shallots

small, finely diced

1 cloveGarlic

finely diced

1 Tbspbutter

1 tspworcestershire sauce

salt

to taste

Instructions

Step 1

Toast your black peppercorns for 2-3 minutes and the pink for about 30 seconds until fragrant and they start popping. Grind roughly in the pestle and mortar and set aside.

Step 2

Melt butter over medium heat and fry shallots until fragrant and translucent (2-3mins).

Step 3

Add in garlic and fry for a minute or so until the garlic just begins to brown. Pour in Worcestershire sauce and beef stock, pepperconds and then stir in your cream. Add salt to taste.

Step 4

Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-12mins). It will thicken, just keep simmering and gently stirring. If you've cooked steak or any other meat you can stir in any resting juices just before you finish, just for extra flavour!

Step 5

Remove from heat and pour into jug. Just be aware it'll thicken the longer you leave it. Enjoy!