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.
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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.
Eve short says
A bit too hot would use less pepper next time
Dylan says
Great recipe with a few tweaks!
By frying some onions until translucent and then toasting the peppercorns first in the same pan, it adds an extra layer of depth to this already tasty sauce!
Marian walton says
Really nice. A big bonus using store cupboard ingredients. Will always use this one now
Ali says
Just made this dairy free with violife butter and almond milk plus no brandy and it was simple and delicious! Thank you !
Richard Lapsley says
Delicious used whisky instead of brandy. Going to make it again for the haggis at my wee Burns supper
Caroline says
Do you have to put alcohol in it? I’m not allowed alcohol
Thanks
Charlotte Oates says
No, you can leave out the alcohol. If you have a browse through the comments there are several people that did and still enjoyed the sauce.
Grace says
Really tasty creamy sauce, the perfect compliment to a steak
Maria says
Perfect . This will be my go to peppercorn sauce in the future thanks. No more packet sauces!
Ana says
Delicious, thanks
Steph says
Adapted to what was in the cupboard, using vermouth instead of brandy and doubling the amount of this. Added some of the steak resting/cooking juices after these had been reduced in a pan with a splash more vermouth. Hubby, who is a steak and peppercorn sauce aficionado, said it was the best he’d had and not under duress
C says
Excellent on steak even baked potatoes
James says
Needed more Brandy
Brian Davis says
Thanks for the advice James.I did think about ”doubling Up” ,but I might ”treble” it to be sure.
Jane Greig says
Fantastic! First time I have ever made a peppercorn sauce. High stakes (forgive the pun), as it is my partner’s birthday and I wasn’t sure if I could pull off a filet steak with a decent sauce. Both of us really enjoyed it. Thanks so much. This will now always be my go-to peppercorn sauce.
Helen MacGregor says
Beautiful thick sauce. Added a good bit more pepper and used whisky instead of brandy. That was awesome!!!! Might add some more water next time to thin it down.
Joe says
HELP?……lol……mine turned out to be too doughy….now what….?….i am no cook…..can it be saves or is that it?……
Charlotte Oates says
It sounds as though it was on the heat for too long and so thickened too much. Try whisking in some more milk and that should help.