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
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.
Nige says
26 July 2018 at 10:40 amMy wife usualy mixes up a packet pepper sauce for steak so I thought I’d surprise her and cooked up this. I didn’t measure the ingredients accurately as I only wanted to make enough for one serve. All worked out and the leftover has been put in the freezer so I’ll take that as a pass.
Dawn says
14 June 2018 at 6:55 pmI really enjoyed this sauce, very easy to make and was delicious with our steak and fries.
Liz Nelson says
2 June 2018 at 4:52 pmAbsolutely delicious.. thank you for the recipe.. just finished our Saturday steak and the sauce made it extra special …easy to make with on hand ingredients
Andrew says
2 May 2018 at 7:04 amMade exactly as described except used a little single cream as well as milk. It was better than anything I’ve had in a restaurant. Served with ribeye steak and fried mushrooms it was smile inducing perfection. I love simple recipes like this! Thank you.
Aleksandra Dobron says
8 April 2018 at 10:47 pmMy first attempt to homemade peppercorn sauce and it’s delicious. I used green pepper and left out brandy though.
Mariza says
14 February 2018 at 3:11 pmGreat recipe. I didn’t have any whiskey or brandy, I used white wine instead and it test yummy too. Thanks a lot
Charlotte Oates says
14 February 2018 at 8:42 pmI’m glad you enjoyed it. It’s good to hear that it works well with white wine too.
Emily says
31 January 2018 at 9:53 pmHi Charlotte, I tried this recipe ahead of Valentines Day as my partner loves his steak with peppercorn sauce and wanted to let you know it tasted great. Hope it goes as well on the day. Many thanks for the recipe.
Charlotte Oates says
31 January 2018 at 10:25 pmThanks, I hope he enjoys it.
Helene AKA Croque-Maman says
26 January 2018 at 6:49 amI love peppercorn sauce and this recipe is just brilliant because you can do it with ingredients you always have in your kitchen!
Charlotte Oates says
27 January 2018 at 3:41 pmThanks Helene. I love recipes where I have everything in the cupboard already as I’m terrible at remembering to get everything I need for the supermarket!
Mariam says
7 March 2017 at 7:19 amThis turned out amazing i substituted the brandy for soy sause for more flavor yumm
Thanks for sharing the recipe
Cally says
21 January 2017 at 5:36 pmThis is exactly what I was looking for! Thank you 🙂