Description

A rich and creamy peppercorn sauce that enhances the flavor of steaks, chicken, tofu, and vegetables without the need for brandy. Made with butter, garlic, peppercorns, wine, stock, cream, and flavorful seasonings, this sauce is easy to prepare using stovetop simmering and reduction techniques to achieve a luscious, thick consistency.

Ingredients

Scale

Main 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

Prepare the Pan and Aromatics: If you’ve just cooked a protein like chicken, steak, or tofu, use the same pan to retain the flavorful browned bits. Turn off the heat and let the pan cool for 1–2 minutes to prevent burning. Alternatively, start with a clean heavy-based pan over medium heat. Add the butter, then stir in the minced garlic, green peppercorns (if using), and freshly cracked black pepper. Cook for about 30 seconds until fragrant.
Deglaze with White Wine: Pour in the dry white wine if using, scraping up any browned bits from the bottom of the pan. Let it cook for 2–3 minutes, or until the wine has reduced by at least half to concentrate the flavor.
Add and Reduce Stock: Add the beef, chicken, or vegetable stock to the pan. Allow it to simmer for another 2–3 minutes until the stock has reduced by half, enhancing the sauce’s depth.
Incorporate Cream and Seasonings: Stir in the thickened heavy cream, dijon mustard, and Worcestershire sauce. Keep the sauce gently bubbling (avoid rapid boiling) and simmer for 5–6 minutes until it thickens to a creamy consistency.
Season and Serve: Taste the sauce and season with sea salt flakes as desired. Serve the creamy peppercorn sauce generously over steak, fries, chicken, or vegetables, and finish with extra freshly cracked black pepper.

Notes

Using green peppercorns is optional but adds an authentic peppery note to the sauce.
Freshly cracked black pepper enhances the flavor and texture; add extra when serving for more heat.
The white wine can be omitted if you prefer an alcohol-free version, but it adds depth to the sauce.
Choose your stock based on the protein or dish you’re serving; vegetable stock works well for vegetarian options.
Using the pan that cooked your protein will intensify the sauce’s flavor due to the browned bits left behind, known as fond.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Stovetop
Cuisine: Western

Keywords: peppercorn sauce, creamy sauce, steak sauce, no brandy sauce, easy sauce recipe, peppercorn cream sauce, dinner sauce, savory sauce