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.
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
