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Creamy Peppercorn Sauce Recipe

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4.2 from 7 reviews

A rich and velvety Creamy Peppercorn Sauce that is incredibly simple to prepare and packed with flavor. Perfect for elevating steaks, chicken, mushrooms, potatoes, and more, this sauce combines crushed black peppercorns with shallots, garlic, beef stock, double cream, and Worcestershire sauce for a classic accompaniment to your favorite dishes.

Ingredients

Ingredients

  • 1 tbsp Whole Black Peppercorns, crushed
  • 1 tbsp Butter
  • 2 small Shallots, very finely diced
  • 1 clove Garlic, very finely diced
  • 3/4 cup / 180ml Beef Stock
  • 3/4 cup / 180ml Double Cream, at room temperature
  • 1 tsp Worcestershire Sauce
  • Salt, to taste

Instructions

  1. Prepare the Pan and Shallots: If frying steak, leave the juices in the pan to add extra flavor to the sauce. Melt the butter over medium heat and sauté the finely diced shallots until soft and golden, being careful not to burn them.
  2. Add Garlic and Peppercorns: Stir in the finely diced garlic and crushed black peppercorns and cook for about 30 seconds, just until the garlic starts to color, taking care to avoid burning.
  3. Add Liquids: Pour in the beef stock, then stir in the double cream and Worcestershire sauce.
  4. Simmer the Sauce: Let the sauce simmer gently for approximately 8 to 12 minutes, stirring frequently until it thickens. If you have meat resting juices from cooking steak or other meats, add them in now to enhance the flavor. Season with salt and additional pepper if desired.
  5. Finish and Serve: Remove the sauce from heat and transfer it into a jug. Note that the sauce will continue to thicken as it cools. Serve warm alongside your choice of steak, chicken, mushrooms, or potatoes.

Notes

  • Leaving meat juices in the pan adds depth and richness to the sauce.
  • Be cautious not to burn shallots and garlic while cooking to avoid bitterness.
  • The sauce thickens more as it cools, so adjust consistency accordingly while warm.
  • This sauce pairs beautifully with red meats, but is versatile enough for chicken and vegetables.
  • For a smoother sauce, you can strain out shallots and peppercorns after cooking if desired.

Find it online: https://yumntasty.com/creamy-peppercorn-sauce-recipe/