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Peppercorn Sauce

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A rich and creamy peppercorn sauce made with coarsely crushed black peppercorns, beef stock, cream, and savory seasonings. This quick restaurant-style sauce is especially delicious with steak, chicken, pork, potatoes, and roasted vegetables.

Ingredients

  • 2 teaspoons whole black peppercorns, coarsely crushed
  • 1 tablespoon butter
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced
  • 3/4 cup beef stock
  • 3/4 cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Salt, to taste
  • Steak pan drippings, optional

Instructions

  1. Lightly crush the whole black peppercorns with a mortar and pestle or the bottom of a heavy pan, keeping them fairly coarse.
  2. Melt the butter in a skillet over medium heat. If steak was cooked in the skillet, leave the flavorful pan drippings and browned bits in the pan.
  3. Add the finely chopped shallot and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.
  4. Stir in the crushed peppercorns and cook briefly until aromatic.
  5. Pour in the beef stock and scrape the bottom of the skillet to loosen the browned bits.
  6. Simmer the stock for several minutes until slightly reduced and concentrated.
  7. Reduce the heat and stir in the heavy cream, Worcestershire sauce, and Dijon mustard.
  8. Gently simmer for 4–6 minutes, stirring occasionally, until the sauce thickens enough to lightly coat the back of a spoon.
  9. Taste the sauce and add salt only as needed, since the stock and Worcestershire sauce already contribute saltiness.
  10. Remove from the heat and serve warm over steak, chicken, pork, potatoes, or roasted vegetables.

Notes

  • For brandy peppercorn sauce, add a small splash of brandy or cognac after cooking the shallot and let it reduce before adding the beef stock.
  • For a milder sauce, replace some or all of the black peppercorns with drained green peppercorns.
  • For an extra-rich, glossy finish, stir a small piece of cold butter into the finished sauce after removing it from the heat.
  • For a lighter variation, replace some of the heavy cream with additional stock.
  • Chicken stock can replace beef stock when serving the sauce with chicken.
  • Store leftover sauce in an airtight container in the refrigerator for 3–4 days.
  • Reheat gently over low heat while stirring frequently. Avoid boiling because excessive heat can cause the cream sauce to separate.
  • If the refrigerated sauce is too thick, stir in a small amount of beef stock or cream while reheating.
  • Freezing is not recommended because the cream sauce may separate after thawing.

Nutrition

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