Dinner

Creamy Peppercorn Sauce (No Brandy Needed!) Recipe

ByHarry Bern November 9, 2025November 9, 2025

Introduction

This creamy peppercorn sauce is a rich and flavorful addition to your favorite proteins or vegetables. Made without brandy, it’s simple to prepare and delivers a beautifully balanced peppery kick. Perfect for steak, chicken, or even roasted veggies.

A white bowl filled with a smooth, creamy sauce that has a light brown color with black specks of pepper scattered throughout. There are a few whole black peppercorns sitting on the surface, creating a slight shine. A silver spoon rests inside the bowl, partly submerged in the sauce. The bowl is placed on a wooden surface with a small white cloth towel having a brown stripe on the side, and a wooden bowl filled with coarse salt is visible nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp unsalted butter
1 tsp freshly minced garlic
2 tsp green peppercorns in brine, drained (optional)
1 tsp freshly cracked black pepper, plus extra to serve
¼ cup (60 ml) dry white wine (optional)
½ cup (125 ml) beef, chicken or vegetable stock
1 cup (250 ml) thickened (heavy) cream (full-fat only!)
1 tsp dijon mustard
1 tsp Worcestershire sauce
Sea salt flakes, to taste

Instructions

Step 1: If you’ve just cooked chicken, steak, tofu or another protein, keep the same pan to preserve the browned bits for extra flavor. Turn off the heat and cool the pan for 1–2 minutes. If making the sauce separately, start with a clean heavy-based pan over medium heat. Add the butter, then stir in the garlic, green peppercorns (if using), and freshly cracked black pepper. Cook for 30 seconds until fragrant.
Step 2: Add the white wine (if using), scraping up any browned bits from the pan bottom. Cook for 2–3 minutes, until reduced by at least half.
Step 3: Add the stock and simmer for 2–3 minutes, or until reduced by half.
Step 4: Stir in the cream, dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes until the sauce thickens but does not boil rapidly.
Step 5: Season with sea salt flakes to taste. Serve generously over steak, fries, chicken, or vegetables, and top with extra cracked black pepper.

Tips & Variations

Use fresh cracked black pepper for the best flavor and texture in the sauce.
Green peppercorns add a nice mild heat; omit them if you prefer a simpler taste.
Substitute stock types depending on your main dish to complement flavors.
If avoiding alcohol, skip the white wine or replace it with a little extra stock.
To make a dairy-free version, try coconut cream instead of heavy cream and use vegan butter.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring frequently to prevent separation. Avoid boiling during reheating to maintain the sauce’s creamy texture.