Making your own peppercorn sauce is easy and a great way to add a gourmet touch to your meals. This sauce is versatile and can be used in a variety of dishes to add flavor and richness. Try making it at home today, and enjoy the delicious taste of freshly made peppercorn sauce!
Why You'll Want To Put This Sauce On Everything
- Fast. A tasty sauce that is ready in under 30 minutes.
- Easy. Create a roux, add the remaining ingredients, allow to simmer until thickened, and serve!
- Low Carb. Only net carbs per serving.
- Delicious. Pairs well with a variety of proteins and can even be used as a drizzle for veggies or dipping sauce.
What Does Peppercorn Sauce Taste Like?
Peppercorn Sauce has a creamy, smooth texture and a rich, savory flavor that is slightly tangy and has a robust peppery bite.
The green peppercorns add a subtle, spicy kick to the sauce, while the brandy gives it a smooth, warm finish.
What's Peppercorn Sauce Made Of?
- Green peppercorns- Black peppercorns will work if you can't find green at your local grocer.
- Heavy cream- Makes the sauce rich and creamy.
- Beef stock- Provides a rich, savory flavor to each bite.
- Brandy- Adds a great depth of flavor to the sauce, but can be omitted if necessary.
- Unsalted butter- You can also use drippings from the meat you're serving it with instead of butter to create the roux.
- All-purpose flour- Thickens the sauce so it sticks to every bite.
- Salt- Just a pinch to accentuate the other ingredients.
Can This Be Made Without Brandy?
Absolutely! Many households are alcohol-free, including the kitchen. If you don't have any brandy in your kitchen, don't fret. You can simply omit the alcohol for a taste that is just as delicious.
How To Make Peppercorn Sauce
- Crush the peppercorns. The first step in making peppercorn sauce is to crush the green, black, and pink peppercorns. This can be done using a mortar and pestle or a spice grinder.
- Cook the sauce base. In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk together to form a roux. Cook the roux for 2-3 minutes, until it starts to turn a light brown color. Then, slowly add the beef stock, whisking continuously, until the sauce starts to thicken.
- Add the crushed peppercorns. Next, add the crushed peppercorns to the saucepan and continue to whisk until well combined. Cook the sauce for 2-3 minutes, stirring occasionally, to allow the flavors to develop.
- Add the heavy cream and brandy. Once the sauce has thickened, add the heavy cream and brandy to the saucepan. Stir continuously until the sauce is smooth and well combined. Cook the sauce for an additional 2-3 minutes, until it starts to thicken again.
What To Do If You Don't Have A Mortar And Pestle
If you don't have either a spice grinder or a mortar and pestle, you can place the peppercorns in a plastic bag and use a rolling pin to crush them.
You can also use pre-crushed peppercorns, but freshly crushed peppercorns have a much more robust flavor.
- Mushroom Peppercorn Sauce- Made by adding sautéed mushrooms to the classic peppercorn sauce for a richer, earthier flavor.
- Mustard Peppercorn Sauce- Made by adding Dijon mustard to the classic peppercorn sauce, giving it a tangier flavor.
- Cognac Peppercorn Sauce- Made by substituting cognac for brandy in the classic peppercorn sauce recipe.
What To Serve It With
Pour the sauce over your favorite steak, chicken, or fish dish, or serve it on the side for dipping! Here are some of my recipes that would pair well with this tasty sauce:
How Long Does It Last
It can last in the refrigerator for up to a week. To extend its shelf life, make sure to store it in an airtight container and keep it in the coolest part of your refrigerator.
Before using it, give the sauce a quick whisk to recombine the ingredients, as it may separate during storage.
More Sensational Sauce Recipes
If you're a sauce lover like we are, try some of your favorite meals with a side of one of these to play with the flavors and find a new delicious pairing!
If you love this homemade Peppercorn Sauce recipe, make sure you share it with your friends on Facebook and Instagram so they can try it too! Don't forget to Pin it so you can make it again soon.
- Crush the green, black, and pink peppercorns using a mortar and pestle or a spice grinder.
- Melt the butter in a saucepan. Once melted, add the flour and whisk together to form a roux. Cook the roux for 2-3 minutes, until it starts to turn a light brown color. Then add the beef stock, whisking until the sauce starts to thicken.
- Next, add the crushed peppercorns to the saucepan and continue to whisk until well combined. Cook the sauce for 2-3 minutes, stirring occasionally, to allow the flavors to develop.
- Add the heavy cream and brandy to the saucepan. Stir until the sauce is smooth and combined. Cook the sauce for 2-3 minutes, until it starts to thicken again.