My quick and easy peppercorn sauce recipe. It’s made without cream, instead using milk and other common store cupboard and fridge ingredients so you can whip it up whenever you want.
When I first decided to try making my own peppercorn sauce I wanted to find a recipe which could be made with ingredients I always have at home. I found that most recipes have a cream base, which I only have in when I know I’m going to need it. Then I came across this recipe for Quick & Simple Peppercorn Sauce on Stu’s Food which is made without cream. Instead it combines a roux base and milk to give it it’s rich creamy texture and flavour. My own peppercorn sauce recipe has grown from this idea and is the perfect accompaniment to steak, gammon or chicken.
This sauce can be prepared in advance and then reheated just before serving.
If you’re interested in a lower calorie, lower fat version of this sauce then have a look at my recipe for Peppercorn Sauce… with a healthy makeover.
Peppercorn Sauce
INGREDIENTS
- 35 g butter
- 35 g plain flour
- 200 ml milk - I use skimmed but any type is fine
- 100 ml chicken stock - or ½ chicken stock cube with 100ml water
- 1 tbsp brandy
- 15 g (4 tsp) black peppercorns - vary this according to how powerful you want your sauce to be
- Salt
RECIPE VIDEO
INSTRUCTIONS
- Crack the black peppercorns (15g) in a pestle and mortar (if you don’t have one, put them in a plastic bag, wrap in a tea towel, and hit a few times with a rolling pin) – You want to make sure that the peppercorns are cracked, but do not over-grind otherwise the sauce will lose its intense peppery flavour.
- In a small saucepan, melt the butter (35g) on a low heat.
- Once the butter is fully melted, gradually add the flour (35g). After each addition mix well to ensure it is fully combined with the butter. Once all the flour is added you should have a thick smooth paste.
- Cook the butter and flour mix for a couple of minutes stirring regularly – Cooking the butter and flour mix for a couple of minutes before adding the other ingredients ensures that the flour is cooked. If you skip this step your finished sauce may have an odd floury taste.
- Add the brandy (1 tbsp) and mix well to combine with the butter and flour – adding the brandy at this stage ensures that the alcohol is cooked off.
- Gradually add the milk (200ml), mixing well after each addition to combine with the butter and flour – I like to switch to using a whisk at this stage as it helps to break down any lumps.
- Once all the milk is combined, add the chicken stock and black peppercorns and season with salt (I use approx. ¼tsp)
- Simmer gently until the sauce has reduced to your required consistency.
If you’re making the sauce in advance
- Once the sauce has cooked, pour it into a jug or bowl and immediately cover with clingfilm. It’s important that you push the clingfilm down into the dish so that it is in contact with the top of the sauce. This will prevent a skin forming.
- Just before serving, pour back into a saucepan and heat gently until warm. If you find that the sauce is becoming too thick, add a little milk to loosen it the the required consistency.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
- Egg-Free
- Nut-Free
- Soy-Free
The ingredients for this recipe are commonly available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
Mark says
Common store cupboard ingredients? I don’t have brandy (I don’t drink alcohol) can this be made without it? Or is there a non-alcoholic alternative
Looking forward to making this.
Thanks
Charlotte Oates says
Yes it can be made without the alcohol. The flavour will be slightly different, but still delicious.
Leila says
I just made this with creme fraiche instead of milk (as that’s what I happened to have to hand) and it worked out perfectly! Thank you for such a great recipe!
Gareth says
Just made this but with Bruadar blended whisky as I didn’t have any Brandy left from Christmas cake making. It is amazing, the taste is amazing, looking forward to trying it with my steak tonight.
Jo says
Just made this although swapped brandy with whiskey, I have to say some of the restaurants don’t make it as nice as this..yum
Mairi says
Really easy and totally delicious!
Helen says
Brilliant! Went down a treat!!
Areza says
I was looking for a recipe that will fit in what I have at home & this recipe is almost perfect! Unfortunately, I’m short of 1 ingredient.. I don’t have brandy & so I decided to do without. I can tell you that it tastes great! So, yes! With or without the alcohol, this recipe is a keeper. Thanks
Emma says
Absolutely perfect. My husband’s birthday and I cooked us a fine, melt in the mouth, rib-eye steak. I stumbled upon several recipes for a good peppercorn sauce but this particular one had me. I have made this before (a different recipe) from, forgotten where, but this was far exceptional
. I followed the recipe exactly except I added 2 tablespoons of double cream at end (sorry Charlotte). But, Im sure it wasnt needed. It’s just I cant help myself. This recipe is amazing. Thank you Charlotte. Im going to pass it on to my brother and others. Charlotte). I’ll always use this recipe from now on!