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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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 (unfortunately this site is no longer available) 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 FAQs
If it’s your first time making this recipe or you have a question, please take a moment to have a read through my FAQs for some extra tips and allergen information.
- What can I serve peppercorn sauce with?
- Can I prepare the peppercorn sauce in advance?
- Can I use cream instead of milk to make this sauce?
- Can I use a different type of alcohol to brandy in peppercorn sauce?
- Do I have to use alcohol in peppercorn sauce?
- Can I add meat juices to this sauce?
- Can I add onions or garlic to the peppercorn sauce?
- What peppercorns are best to use for peppercorn sauce?
- Is peppercorn sauce spicy?
- Is this peppercorn sauce recipes suitable for vegetarians?
- Can I make vegan peppercorn sauce?
- How can I make peppercorn sauce lower in fat?
- What is this peppercorn sauce free from? Who is it suitable for?
What can I serve peppercorn sauce with?
Peppercorn sauce is most classically served with (beef) steak as steak au poivre, a classic French dish but is equally delicious served with lamb, pork or even chicken.
Used sparingly it can also be used as a creamy pasta sauce, in a layered potato bake or anywhere that a béchamel (white) sauce would usually be used but needs a little more kick!
Can I prepare the peppercorn sauce in advance?
This sauce can be prepared in advance and then reheated just before serving.
The sauce will thicken as it reheats so you’ll need to add a little extra milk to get it back to its original thickness.
In the meantime, the sauce can be kept in the fridge in an airtight container or covered with cling film. If you make sure the cling film touches the top of the sauce, this will stop a skin from forming.
❄️ Suitable for freezing
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.
Can I use cream instead of milk to make this sauce?
This isn’t something I would recommend. In many peppercorn sauce recipes the thickness of the sauce comes from cream. In this recipe it comes from the roux base to the sauce. Using both cream and a roux base will give you a sauce that is too thick.
Can I use a different type of alcohol to brandy in peppercorn sauce?
Brandy is the classic flavour for peppercorn sauce but you can easily substitute another spirit. Readers have used both whiskey and vermouth with success.
I would try to stick with rich warming spirits, something like vodka or gin is likely to be less successful.
Do I have to use alcohol in peppercorn sauce?
No, you can either leave out the alcohol entirely or use a non-alcoholic substitute.
Can I add meat juices to this sauce?
Yes you can add any meat cooking juices to the sauce for extra flavour. Be mindful that juices will make the sauce thinner so you may need to reduce the amount of stock that you are using to take account of this.
Can I add onions or garlic to the peppercorn sauce?
Yes, you can add onion and/or garlic to the sauce at the beginning stage of the process. Soften diced or sliced onions in the butter before adding the flour.
You can either leave the onions chunky in the sauce or use a stick blender to blitz it after the milk has been added.
Minced/grated garlic can also be added to the butter – be careful that it doesn’t catch and burn as this could ruin the sauce.
What peppercorns are best to use for peppercorn sauce?
I use regular black peppercorns. I always start with whole peppercorns and grind them myself. This ensures that the flavours are fresh and fragrant which will impact the flavour of the sauce.
Pink and green peppercorns are milder and a little more fruity in flavour. You can use these to make a milder flavour sauce or mix them with black peppercorns for a more fragrant sauce.
Is peppercorn sauce spicy?
Pepper does have a spicy kick to it but it is not overpowering in this sauce. If you want to make the sauce spicier, you can increase the amount of peppercorns, use Szechuan peppercorns or even add some dried chilli flakes.
If you don’t want your sauce with too much of a kick you could reduce the amount of peppercorns but then you run the risk of it not having enough flavour and not really being a peppercorn sauce anymore. Using green or pink peppercorns with just a little black peppercorn may be a better solution.
Is this peppercorn sauce recipes suitable for vegetarians?
I use chicken stock to make the sauce as I like the rich flavour that this gives but you can easily switch this to a vegetable or mushroom stock to make a vegetarian peppercorn sauce if you prefer.
Can I make vegan peppercorn sauce?
Yes! In addition to using vegetable or mushroom stock, you will need to make a few simple swaps from dairy products to dairy free/plant based alternatives.
The butter is easy to switch for a plant based butter and the milk can be substituted with an unsweetened plant-based milk. I would try to choose something more neutral in flavour like soy, almond or cashew milk rather than something with quite a distinct flavour like coconut milk.
How can I make peppercorn sauce lower in fat?
I have created a whole separate recipe with a lower calorie and lower fat version of this sauce. Have a look at my recipe for Peppercorn Sauce… with a healthy makeover for more details.
What is this peppercorn sauce 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
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Soya-Free
- Fish-Free
- Mollusc-Free
- Crustacean-Free
- Celery-Free
- Mustard-Free
- Lupin-Free
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.
Gazza says
Hi I am a useless cook but I am cooking for our neighbours. I’ve just looked and the flour I’ve got is self raising. Is this ok?
Charlotte Oates says
I’ve never tried is so cannot be sure, but a bit of Googling on similar recipes suggests it should be OK, however the texture of the sauce may be a little different.
Maureen says
I have just made this sauce tonight to have with steak & have some left do you think I could put into a tub & freeze?
Charlotte Oates says
I’ve not tried freezing it so cannot vouch for exactly what would happen, however I suspect that it would be edible after freezing but you may find that the texture isn’t quite the same.
Edita says
I’ve tried and failed at making my own pepper sauce. 🙁 I am excited I found this recipe here. Can’t wait to try it!
Keren says
Just made the peppercorn sauce so easy and very nice everyone enjoyed it
Charlotte Oates says
Great! I’m so glad you enjoyed it
chris painter says
well that worked well! this is getting saved for future use. I didn’t have any brandy, but the Talisker single malt whisky was an excellent substitute. top notch recipe
Charlotte Oates says
Really glad you enjoyed the sauce, although I can’t help thinking that there are better uses for a single malt whisky 🙂
chris painter says
in general, I’d agree with you! But it did work really well! It probably wouldn’t have worked well with some of the smokier, Islay whiskies, but Talisker worked really well. plenty left in the bottle for more sensible uses though!
Dil. says
ive never made pepper sauce, I googled it and your name came up, I must say I made it true to your recipe and it was just delish, so easy to make, i’ll be making this for friends at the weekend. A BIG THANK YOU.
Charlotte Oates says
That’s brilliant Dil, I hope your friends enjoy it as much as you do.
Sofiat says
Wow, I did this sauce this morning for my mum with some yamballs, and she said fabulous
Charlotte Oates says
That’s great, I’m really glad she enjoyed it 🙂
les foreman says
we’re having steak tonite so guna attempt the sauce!!
Charlotte Oates says
Great! I hope you enjoyed it.
Jay says
Any chance that leaving the milk out will give me a smooth, silky peppercorn gravy that’s not so creamy?
Charlotte Oates says
I’ve not tried it, but theoretically it could work as there are plenty of roux-based gravy recipes out there. You would need to add more stock to replace the milk to ensure that it’s not too thick. If you give it a try, let me know how it goes.
Claire pickett says
We’ve literally just made this,had to substitute the chicken stock for beef,it was still great,won’t buy a pre made sauce ever again,everything in the cupboard
Charlotte Oates says
I’m so glad you enjoyed it. I’ve not tried using beef stock before so it’s great to know that it works well.
Ann says
Thanks for the recipe for peppercorn sauce tasted good.
Charlotte Oates says
Thanks Ann, I’m glad you enjoyed it.
Amy Carroll says
Oh – I used whiskey instead of Brandy too 🙂
Charlotte Oates says
I’m so glad you enjoyed it. I’ve been asked a few times by people what’s a good substitute for the brandy so I’ll know to recommend whiskey now!
Amy Carroll says
Amazing! I was sure I’d have to have cream to make a peppercorn sauce for tonight’s dinner but then I found then, whipped it up in almost seconds and it’s great! Well of course dinner hasn’t been had yet, but tasted it and love it. Thanks!
Dai says
Just made this sauce. So easy to make. Excellent recipe. Didn’t use brandy as i didn’t have any. Thanks Charlotte
Charlotte Oates says
Thanks Dai, I’m glad you enjoyed it. I’d definitely recommend trying it with the brandy if you ever have any in as it tastes even better!
Winnie, T says
Hi, can I substitute brandy with something else because I don’t have brandy
Charlotte Oates says
I’ve always made it with brandy but I know others have tried it simply leaving it out and still enjoyed it.
Amanda says
Fab’ sauce. I did this last night and it was lush! Won’t EVER be using any other recipe for pepper corn sauce. 10/10 Charlotte!
Charlotte Oates says
Thanks so much Amanda, I’m so glad you liked it 🙂
Martine says
Thank you Charlotte for sharing the recipe for pepper corn sauce . I made it & really enjoyed it , quick & easy . Great !!!
Charlotte Oates says
Thanks Martine, I’m so glad you enjoyed it 🙂
Kirsty White says
Great recipe. It worked perfectly. I usually make it with cream but didn’t have any hence trying this. From now on will just be doing this one. Thank you Charlotte
Charlotte Oates says
Thanks so much for your lovely comment Kirsty, I’m so glad you enjoyed it.
jean rhodes says
Just made this sauce after googling a recipe. not tried it yet, saving for later with steak but was really easy to make with store cupboard ingredients.
Charlotte Oates says
Thanks Jean, I hope you enjoy it x
Teresa says
Lovely recipe! I like that it uses pantry ingredients, (I also tend to buy cream only when I know I’ll need it). Thanks for sharing.
Charlotte Oates says
Thanks Teresa. It’s the sort of thing I end up making a bit on impulse so I love not having to get in any special ingredients.