Name: Peppercorn Sauce
Prep time: 10 min
Total time: 15 min
Yield: 4 people
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

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

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.

LOOKING FOR MORE DELICIOUS RECIPES?

Join the Charlotte's Lively Kitchen mailing list to hear about new recipes first.

5 from 15 votes

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.

Active Time 10 minutes

Total Time 15 minutes

Servings 4 people

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.

Recipe Type: Side Dish

NUTRITIONAL INFORMATION

Any nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

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.

Comments

Keeoe says
16 September 2019 at 12:39 am

Great recipe. I cooked the roux until it was a lovely golden brown and omitted the brandy (purely through necessity as I had none to hand) before I added the milk. I then used beef stock to thin out the sauce and upped the peppercorns by about half again (I’m a hothead!) You got all of the measurements spot on. Cracking result!
N A says
28 August 2019 at 8:19 pm

Tried this today – absolutely amazing. So simple too. Thank you!
Natalie Feddon says
30 July 2019 at 8:27 am

So quick to make and delicious I used cream instead of milk and the texture was just right. This will be my go to peppercorn sauce from now on
KC says
4 May 2019 at 6:41 pm

Superb sauce. Be careful to get your quantities right or it’ll be lumpy. Great work Charlotte!
Adina says
26 January 2019 at 9:24 pm
Amazing ! My favourite peppercorn recipe. I just wrote it down on my recipe notebook .
Ian says
13 January 2019 at 5:07 pm

Really really good sauce, easy to make and tastes delicious! Thank you, this recipe is now saved in my folder
Derek says
2 December 2018 at 6:13 pm

stunning sauce but i changed it slightly i added peppercorns first for a few seconds to roast them slightly ( intensify the flavour ) then followed the recipe with unsalted butter , full cream milk and 2 tablespoons of sherry then added lo salt at the end .
made it slightly loose , stir fried chicken , garlic , spring onion and green beans until just cooked , turned out into a baking tray added broccoli and cauliflower raw , poured over sauce and covered and baked in medium oven for 10 mins . had this with a baked potato and side salad lol im trying to find ways to reduce my blood pressure
Thankyou
Derek
- Charlotte Oates says
  2 December 2018 at 8:21 pm
  Sound delicious! Good luck with the blood pressure. I’d recommend you take a look at my sister’s site. She’s a qualified nutritionist and creates recipes far healthier than mine. I’m sure she will have some that might help you
Mr M TURNER says
3 October 2018 at 7:23 pm

Definitely the best peppercorn sauce I’ve made. I like the fact all the ingredients are staples.
- Charlotte Oates says
  6 October 2018 at 7:07 pm
  That’s why I designed it like it is 🙂
Bill says
14 September 2018 at 10:07 pm
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.
- Charlotte Oates says
  15 September 2018 at 9:20 am
  I always measure butter in grams 🙂
  35g is just over 2 tablespoons.
- Dene says
  30 June 2019 at 6:41 am
  Who would ever measure butter in tablespoons? If you haven’t got scales, then i suggest sticking with processed food.
  - Kerryh says
    9 August 2019 at 5:59 pm
    I’m off to try this sauce.
    I’m having to double the amount so
    4 tablespoons of butter for me
Graham says
12 September 2018 at 12:32 pm

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.
- Charlotte Oates says
  13 September 2018 at 11:12 am
  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.

« Older Comments