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Home » Side Dishes & Sauces » Peppercorn Sauce

29 July 2014

Peppercorn Sauce

8.7K shares

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.

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Pinterest graphic showing a white gravy boat filled with peppercorn sauce from two angles. The post title is shown in the centre alongside the website name.

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

Peppercorn sauce without cream - 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.

Can I prepare the Peppercorn Sauce in advance?

This sauce can be prepared in advance and then reheated just before serving.

What is this recipe free from? Who is it suitable for?

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.

  • Egg-Free
  • Nut-Free
  • Soy-Free
Looking down on a slate with a white jug of peppercorn sauce, cherry tomatoes, mangetout, chunky chips and steak.

A Lower Calorie & Fat Peppercorn Sauce

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.

Looking down on a dark blue jug of peppercorn sauce with mangetout and cherry tomaotes.

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Peppercorn-Sauce-11

Peppercorn Sauce

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. Recipe VIDEO below.
4.76 from 66 votes
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Active Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
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INGREDIENTS

Metric – US Cups/Ounces
  • 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

This sauce can be prepared in advance and then reheated just before serving. This sauce is suitable for freezing, simply store it in an airtight container until you want to use it. It will separate a little in the freezer but you’ll find it’ll come back to its original consistency as it’s heated. It will thicken as it reheats so you’ll need to add a little extra milk to get it back to its original thickness.
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NUTRITIONAL INFORMATION

Calories: 146kcal | Carbohydrates: 12g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 122mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 290IU | Calcium: 77mg | Iron: 0.8mg

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.


Course: Side Dish
Looking down on a blue jug of peppercorn sauce with a baking tray of chunky chips, cherry tomatoes, mangetout and a dark grey pestle and mortar.
8.7K shares

Reader Interactions

Comments

  1. Marcela says

    February 05, 2022 at 5:25 pm

    5 stars
    Delicious and very easy to follow

    Reply
  2. Susie B says

    January 23, 2022 at 7:29 pm

    5 stars
    This was brilliant. I had to use whisky instead of brandy but I don’t think it makes much difference. Enough in the recipe for 4 servings. Thank you for sharing the recipe.

    Reply
  3. Craig Marsden says

    January 08, 2022 at 7:10 pm

    5 stars
    Yum yum.
    I’m not a great cook but do love good food and one of my favourites is a good steak with a creamy sauce. This was perfect and so easy to make. Delicious.

    Reply
  4. Hazel says

    December 05, 2021 at 5:49 pm

    5 stars
    I did like Dylan said and cooked an onion in the butter, added the peppercorns then gave it a quick wizz with a handheld blender before adding a little more butter.
    This is loads better than the packet sauce I usually use.
    I also used a mushroom stock pot as I am vegetarian. Next time I will only use half or I will double the quantity of everything else as it is a little salty. Still amazing.

    Reply
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