Creamy Peppercorn Sauce (No Brandy Needed!) Recipe

Introduction

This creamy peppercorn sauce is a rich and flavorful addition to any steak, chicken, or vegetable dish. Made without brandy, it’s easy to prepare with simple ingredients and delivers a luxurious taste that elevates your meal.

Ingredients

• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 tsp green peppercorns in brine, drained (optional)
• 1 tsp freshly cracked black pepper, plus extra to serve
• 60 ml dry white wine (optional)
• 125 ml beef, chicken or vegetable stock
• 250 ml thickened (whipping/heavy) cream (full-fat only)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Sea salt flakes, to taste

Instructions

1. Step 1: If you’ve just cooked chicken, steak, tofu, or another protein, keep the same pan to preserve the browned bits for flavor. Turn off the heat and let the pan cool for 1–2 minutes to avoid burning. If making the sauce separately, start with a clean, heavy-based pan over medium heat. Add the butter, then stir in the garlic, green peppercorns (if using), and freshly cracked black pepper. Cook for 30 seconds until fragrant.
2. Step 2: Add the white wine (if using), scraping up any browned bits from the bottom of the pan, then cook for 2–3 minutes until it has reduced by at least half.
3. Step 3: Add the beef, chicken, or vegetable stock and simmer for 2–3 minutes until it has reduced by at least half.
4. Step 4: Stir in the cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes, ensuring it bubbles softly without boiling rapidly, until the sauce has thickened.
5. Step 5: Season with sea salt flakes to taste. Serve the sauce generously over steak, fries, chicken, or vegetables, and finish with extra cracked black pepper.

Tips & Variations

• Use full-fat cream for the best texture and richness; lower fat creams may not thicken properly.
• Green peppercorns add mild heat and a pop of flavor, but feel free to omit them if preferred.
• For a non-alcoholic version, skip the wine and add a splash of extra stock instead.
• Try adding a splash of soy sauce or a pinch of smoked paprika for a different twist.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling, stirring frequently until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce without alcohol?

Yes, simply omit the white wine and replace it with an equal amount of stock. This will still give the sauce plenty of depth and flavor.

What can I serve this sauce with besides steak?

This sauce pairs wonderfully with chicken, pork, tofu, roasted vegetables, or even drizzled over fries for a decadent treat.

Creamy Peppercorn Sauce (No Brandy Needed!) Recipe

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★★★★★

4.8 from 126 reviews

• Author: Mariam
• Total Time: 20 minutes
• Yield: Approximately 4 servings 1x

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Description

This creamy peppercorn sauce is a rich and flavorful accompaniment perfect for steak, chicken, tofu, or vegetables. Made without brandy, it uses green and black peppercorns, garlic, white wine, and a combination of cream, mustard, and Worcestershire sauce to create a luscious, peppery sauce that enhances any dish with minimal effort.

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Ingredients

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Ingredients

• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 tsp green peppercorns in brine, drained (optional)
• 1 tsp freshly cracked black pepper, plus extra to serve
• 60 ml dry white wine (optional)
• 125 ml beef, chicken or vegetable stock
• 250 ml thickened (whipping/heavy) cream (full-fat only!)
• 1 tsp dijon mustard
• 1 tsp Worcestershire sauce
• Sea salt flakes, to taste

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Instructions

1. Prepare the pan and aromatics: If you just cooked a protein like chicken, steak, or tofu, keep the same pan to utilize the flavorful browned bits. Turn off the heat and let it cool for 1–2 minutes to prevent burning. Otherwise, start with a clean, heavy-based pan over medium heat. Add the unsalted butter, then stir in the minced garlic, green peppercorns (if using), and freshly cracked black pepper. Cook for about 30 seconds until fragrant.
2. Deglaze with white wine: Add the dry white wine carefully, scraping the bottom of the pan to loosen any browned bits. Cook for 2–3 minutes or until the wine has reduced by at least half, concentrating the flavors.
3. Add and reduce stock: Pour in the beef, chicken, or vegetable stock, then simmer for 2–3 minutes or until reduced by half. This intensifies the base of the sauce.
4. Add cream and flavorings: Stir in the thickened cream, Dijon mustard, and Worcestershire sauce. Let the sauce gently simmer (not rapidly boil) for 5–6 minutes until it thickens to a luscious consistency.
5. Season and serve: Taste and season with sea salt flakes if necessary. Serve the sauce generously poured over steaks, fries, chicken, or vegetables with an extra sprinkle of freshly cracked black pepper.

Notes

• Using the same pan used to cook your protein adds depth of flavor because of the browned bits left behind.
• Green peppercorns in brine add a mild, slightly tangy pepper flavor but are optional if unavailable.
• Dry white wine enhances the sauce but can be omitted; the sauce will still be flavorful.
• You can use beef, chicken, or vegetable stock depending on your dietary preference or availability.
• Make sure to use full-fat thickened cream for the best texture and richness.
• Do not let the sauce boil rapidly as it can curdle the cream. A gentle simmer is ideal.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Sauce
• Method: Stovetop
• Cuisine: French-inspired

Keywords: Creamy Peppercorn Sauce, Peppercorn Sauce, Steak Sauce, No Brandy Sauce, Cream Sauce, Easy Sauce Recipe, Dinner Sauce