Peppercorn Sauce Recipe
Introduction
Peppercorn sauce is a rich and creamy accompaniment that adds a bold, peppery kick to your favorite meats. Perfect for steak or roasted dishes, this sauce is easy to make and elevates any meal with its smooth texture and robust flavor.
Ingredients
- 1 tbsp black peppercorns, crushed
- ¼ cup heavy cream
- 2 tbsp butter
- ½ tsp salt
- 1 cup beef stock
- 1 tsp Dijon mustard
Instructions
- Step 1: Set a small pan over medium heat and melt the butter completely.
- Step 2: Stir in the beef stock, heavy cream, Dijon mustard, crushed peppercorns, and salt.
- Step 3: Let the sauce simmer gently, stirring frequently for 5 to 10 minutes until it thickens and coats the back of a spoon without dripping.
- Step 4: Remove the pan from the heat and pour the sauce over your dish, or serve it in a small bowl alongside.
Tips & Variations
- Use a pepper grinder to freshly crush peppercorns for a more aromatic and vibrant flavor.
- Substitute beef stock with chicken or vegetable stock if preferred, adjusting seasoning accordingly.
- For a deeper flavor, add a splash of brandy or cognac before simmering the sauce.
Storage
Store leftover peppercorn sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation. Avoid boiling after reheating for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make peppercorn sauce without heavy cream?
You can substitute heavy cream with half-and-half or whole milk for a lighter sauce, but the texture will be less rich and creamy.
How do I crush peppercorns if I don’t have a pepper grinder?
Place peppercorns in a sealed plastic bag and use a rolling pin or the bottom of a heavy pan to crush them to your desired consistency.
PrintPeppercorn Sauce Recipe
This rich and creamy Peppercorn Sauce recipe is perfect for elevating steaks, grilled meats, or roasted vegetables. Made with crushed black peppercorns, heavy cream, and beef stock, this sauce delivers a perfect balance of spicy heat and smooth texture, finished with a hint of Dijon mustard for added depth. Simple to prepare on the stovetop, it thickens beautifully to cling to your favorite dishes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Ingredients
- 1 tbsp black peppercorns, crushed
- ¼ cup heavy cream
- 2 tbsp butter
- ½ tsp salt
- 1 cup beef stock
- 1 tsp Dijon mustard
Instructions
- Make the sauce base: Set a small pan over medium heat and add the butter. Allow it to melt completely before proceeding to the next step.
- Add flavoring ingredients: Stir in the beef stock, heavy cream, Dijon mustard, crushed black peppercorns, and salt into the melted butter, combining them well.
- Cook until thickened: Let the mixture simmer on medium heat, stirring frequently to prevent burning. Continue cooking for 5 to 10 minutes until the sauce thickens and coats the back of a spoon without dripping quickly.
- Finish and serve: Remove the pan from the heat once the desired thickness is reached. Pour the warm sauce directly over your cooked dish or transfer it to a small serving bowl for accompaniment.
Notes
- Crush black peppercorns coarsely for a bold texture and flavor.
- Use homemade beef stock for a richer sauce or good-quality store-bought stock for convenience.
- Adjust salt according to your taste and the seasoning of your main dish.
- Stir often while simmering to prevent the cream from curdling.
- This sauce pairs exceptionally well with steak, roast beef, grilled chicken, and even hearty mushrooms for a vegetarian option.
Keywords: peppercorn sauce, creamy pepper sauce, steak sauce, beef sauce, peppercorn cream sauce, French sauce
