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–+ servings
Peppercorn Sauce

Elevate Your Dishes with Homemade Peppercorn Sauce

Transform your meals with this homemade peppercorn sauce, a creamy and bold delight ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Best Recipe Ideas
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons unsalted butter can substitute with oil for sautéing
  • 2 shallots finely chopped, onions can be used in a pinch
  • 2 cloves garlic minced, fresh garlic is recommended
Flavor
  • 2 tablespoons coarsely crushed black peppercorns use a mix of black and green for complexity
  • 1/4 cup brandy/cognac/wine optional for deglazing
  • 1 cup chicken or beef stock opt for vegetable stock for vegetarian version
Creamy Texture
  • 1/2 cup heavy cream consider milk or coconut cream for lighter option
  • 1 teaspoon Dijon mustard optional for tanginess
  • to taste salt essential for enhancing flavors
  • 1 teaspoon Worcestershire sauce optional for umami complexity
Garnish
  • fresh herbs (thyme or rosemary) optional, for brightness

Equipment

  • Skillet
  • Mortar and pestle

Method
 

Instructions
  1. Heat 2 tablespoons of unsalted butter in a skillet over medium heat. Add finely chopped shallots and minced garlic. Sauté for 2-3 minutes until soft.
  2. Coarsely crush 2 tablespoons of black peppercorns using a mortar and pestle. Set aside.
  3. Pour 1/4 cup of brandy/cognac/wine into the skillet to deglaze, scraping browned bits. Cook for 1-2 minutes.
  4. Stir in 1 cup of chicken or beef stock and 1/2 cup of heavy cream. Bring to a simmer and cook for 5-7 minutes until thickened.
  5. Whisk in 1 teaspoon of Dijon mustard and season with salt and Worcestershire sauce. Adjust seasoning as needed.
  6. If desired, strain the sauce for a smoother texture. Add stock or cream to adjust consistency if too thick.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 3gProtein: 1gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 100mgSugar: 1gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store leftover sauce in an airtight container for up to 4 days or freeze for up to 1 month. Reheat gently, adding cream or stock if needed.

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