Print

Creamy Peppercorn Sauce

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Peppercorn Sauce is a rich and velvety sauce infused with bold black pepper flavor and a smooth, luxurious finish. Perfect for steak, chicken, or roasted vegetables, it adds warmth and depth to any dish.

Ingredients

  • 2 tablespoons butter
  • 1 small shallot, finely chopped
  • 1 tablespoon crushed black peppercorns
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt

Instructions

  1. Melt the butter in a saucepan over medium heat.
  2. Add the chopped shallot and sauté until softened and translucent.
  3. Stir in the crushed black peppercorns and cook for about 30 seconds.
  4. Pour in the beef broth and bring to a gentle simmer. Let reduce for 3 to 4 minutes.
  5. Lower the heat and stir in the heavy cream and Dijon mustard.
  6. Simmer gently for 4 to 6 minutes until the sauce thickens to a pourable consistency.
  7. Taste and adjust salt if needed.
  8. Serve warm over steak, chicken, or vegetables.

Notes

  • Reheat gently over low heat to prevent separation.
  • Add a splash of broth or cream if the sauce thickens too much.
  • Freshly crushed peppercorns provide the best flavor.
  • Store in the refrigerator for up to 3 days. Freezing is not recommended.

Nutrition

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