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.

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A small white jug of peppercorn sauce on a slate surrounded by steak, mangetout, cherry tomatoes on the vine and chunky chips.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.

Looking down on a slate with a white jug of peppercorn sauce, cherry tomatoes, mangetout, chunky chips and steak.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.

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

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5 from 8 votes
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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.

Recipe Type Side Dish
Active Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 146 kcal

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

Instructions

  1. 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.
  2. In a small saucepan, melt the butter (35g) on a low heat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once all the milk is combined, add the chicken stock and black peppercorns and season with salt (I use approx. ¼tsp)
  8. Simmer gently until the sauce has reduced to your required consistency.

If you’re making the sauce in advance

  1. 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.
  2. 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.

Recipe 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.

Nutrition Facts
Peppercorn Sauce
Amount Per Serving
Calories 146 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 23mg 8%
Sodium 122mg 5%
Potassium 155mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 5.8%
Calcium 7.7%
Iron 4.6%
* Percent Daily Values are based on a 2000 calorie diet.

Watch a video of the recipe…

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.

Free From/Suitable For…

  • Corn-Free
  • 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.

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.

56 Comments:

  1. I’d love to try this, but the measurements are impossible. Who measures butter in grams? I’m not going to go buy scales to figure out how many tablespoons 35g is!
    Too bad.

  2. Perfect sauce, and with the bonus that cream isn’t a must have ingredient. All ingredients readily available in the kitchen cupboards so can be made whenever a delicious sauce is required.

    • I’m glad you enjoyed it. I found some many recipes needed cream and I rarely have it in so wanted to create something without it.

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