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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.

Skip to the recipe | Recipes FAQs

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 (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

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

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.

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 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.

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.

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
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 69 votes
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Active Time: 10 minutes minutes
Total Time: 15 minutes 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
8.7K shares

Reader Interactions

Comments

  1. Anthony Derek Barber says

    May 11, 2020 at 12:28 am

    5 stars
    Easy to make but go easy on peppercorns. The peppercorns better to grind them far easier and quicker. If you use a motor pestle the peppercorns it will take sometime. .

    Reply
  2. Shaun Hayward says

    May 07, 2020 at 6:14 pm

    5 stars
    Really easy

    Reply
  3. JBizzle says

    May 02, 2020 at 8:18 pm

    5 stars
    We didn’t fully crack the peppercorns and regretted it. Tasty tasty sauce. Well done easy to follow

    Reply
  4. Tom says

    April 29, 2020 at 6:34 pm

    Works really well just added little extra milk very tasty will be using this recipe often

    Reply
  5. Michelle says

    April 20, 2020 at 7:53 pm

    5 stars
    This is the first time I made this sauce, and parents loved it. They said I should save it and frame this recipe. Thank you for making our day by sharing this recipe!!

    Reply
    • Lynne wall says

      May 09, 2020 at 10:15 am

      5 stars
      Fabulous.xx

  6. Yaz says

    April 18, 2020 at 8:56 pm

    5 stars
    One of the best peppercorn sauce ever, thank you! Very easy to do.

    Reply
  7. Emma Clay says

    April 18, 2020 at 8:54 pm

    5 stars
    Really great addition to our steak dinner, thank you

    Reply
  8. Pauline hudson says

    April 18, 2020 at 5:49 pm

    5 stars
    Excellence resipy so easy husband loved it

    Reply
  9. Poppy says

    April 04, 2020 at 7:03 pm

    5 stars
    Makes the best peppercorn sauce ever thankyou! My family and I love it

    Reply
  10. Amelia says

    April 01, 2020 at 12:02 am

    5 stars
    I did not believe the recipe would deserve 5 stars seeing the level of ease… but when I tried it… I can say… the rating is justified! What a brilliant recipe and soo easy! Kudos!

    Reply
    • Heather says

      April 24, 2020 at 2:17 pm

      I don’t have brandy but I do have dark rum. I’m going to try it 🙂

  11. Izabella says

    March 28, 2020 at 3:03 pm

    5 stars
    Best peppercorn sauce ever !!! Thank you !

    Reply
  12. Ira says

    March 25, 2020 at 7:39 pm

    Very nice and easy recipe, thank you! I used a nice rum as had no brandy. Delicious!

    Reply
  13. Karen Young says

    March 08, 2020 at 7:28 pm

    5 stars
    Absolutely fantastic, thank you so much

    Reply
  14. Mark says

    February 13, 2020 at 9:51 am

    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

    Reply
    • Charlotte Oates says

      February 13, 2020 at 11:37 am

      Yes it can be made without the alcohol. The flavour will be slightly different, but still delicious.

  15. Leila says

    February 11, 2020 at 1:45 pm

    5 stars
    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!

    Reply
  16. Gareth says

    February 09, 2020 at 5:04 pm

    5 stars
    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.

    Reply
  17. Jo says

    February 05, 2020 at 6:18 pm

    5 stars
    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

    Reply
  18. Mairi says

    February 02, 2020 at 10:49 pm

    Really easy and totally delicious!

    Reply
  19. Helen says

    November 20, 2019 at 5:46 pm

    5 stars
    Brilliant! Went down a treat!!

    Reply
  20. Areza says

    October 20, 2019 at 4:14 pm

    5 stars
    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

    Reply
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