A Creamy Peppercorn Sauce couldn’t be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!
A quick peppercorn sauce is the perfect addition to any meal. I’m serious, I pour this stuff over everything. I like to call it ‘dressing up your dinner’. That or just pouring calories over your dinner, because that’s also quite fun. Delicious calories nevertheless!
I’ve been obsessed with peppercorn sauce for as long as I can remember. It mainly started around the time became obsessed with steak, because steak with peppercorn sauce is juuuuuust the best.
And don’t get me wrong, I’ve had some pretty decent restaurant peppercorn sauce in my time, but honestly, finding a good peppercorn sauce is sometimes pretty tricky. For me the best peppercorn sauce is creamy, yet beefy with a kick of spice. Most of the stuff you get served these days is almost like gravy with a few whole peppercorns floating in it. Not for me.
So, after realising I was turning into a food snob (that or a just cream addict) I made it my mission to create the best homemade creamy peppercorn sauce! Guys, I can’t express to you how easy it is make and how much more delicious it is than any pepper sauce you’ve tasted before.
I know, what a claim! But it’s true. Let’s take a closer look at just how easy it is.
How to make a Peppercorn Sauce
- I’ll always take over from where I left off. So if I’m cooking steak, I’m starting in the same pan, using the leftover juices to get things started.
- From there it’s as simple as sautéing some shallots and garlic, chucking in some Worcestershire sauce, crushed peppercorns and beef stock, then pouring in some cream.
- Then it’s just a matter of simmering until thickened! No flour or cornstarch needed, it’ll thicken just beautifully by itself.
Easy right?
Just one more thing to cover.
Peppercorn Sauce without Brandy or Alcohol
There are a lot of peppercorn sauce recipes that use brandy and honestly when I first developed this recipe way back when, I did include brandy.
Brandy adds a nice little kick to the sauce. It’s nice. But to use it effectively you need to burn it off by igniting it into a flame, which turns it into a syrupy, glossy kind of texture. For some people that can be a scary process, which I totally get.
Also, all of these creamy peppercorn sauce ingredients are cheap and convenient. If you haven’t got brandy lying about the house it’s slightly annoying buying a bottle for the use of about 1/4 cup of it!
So weighing things up, the small benefit of using it isn’t worth the hassle, in my opinion.
Anywho, steak anyone?
Because realistically, pepper sauce for steak is literally the most heavenly thing on earth.
But things just got real intense and the potatoes came out.
If you thought pouring a creamy peppercorn sauce over a thick juicy steak was good, try pouring it over a hasselback potato and watch it side between the cracks.
Oh me oh my.
Anywho, I think that’s just about enough from me and my intense creamy peppercorn sauce addiction. It’s over to you.
How to make Creamy Peppercorn Sauce without Brandy (Full Recipe & Video)
Creamy Peppercorn Sauce
Equipment
- Sharp Knife & Chopping Board (for shallots/garlic)
- Pestle & Mortar or Zip Lock Bag & Rolling Pin (for peppercorns)
- Medium-Large Frying Pan
- Wooden Spoon
- Jug (for stock & serving)
Ingredients
- 1 tbsp Whole Black Peppercorns, crushed (see notes)
- 1 tbsp Butter (see notes)
- 2 small Shallots, very finely diced
- 1 clove Garlic, very finely diced
- 3/4 cup / 180ml Beef Stock
- 3/4 cup / 180ml Double Cream, at room temp (Heavy Cream in US)
- 1 tsp Worcestershire Sauce
- Salt, to taste
Instructions
- If you're frying steak leave the juices in the pan. This will add a huge amount of flavour to the sauce. Melt the butter over medium heat and fry the shallots until soft and golden (careful they don't burn).
- Add in the garlic and peppercorns and fry for a further 30 seconds or so until the garlic just begins to colour (again, be careful it doesn't burn). Add the beef stock, then stir in the cream and Worcestershire sauce.
- Simmer and stir somewhat frequently until the sauce thickens (approx 8-12mins). It will thicken, just keep simmering and gently stirring away. If you've cooked steak or any other meat you can stir in any resting juices just before you finish, just for extra flavour! Adjust seasoning with salt and pepper if desired.
- Remove from heat and pour into a jug. Just be aware it'll thicken the longer you leave it. Enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For the perfect accompaniment to your peppercorn sauce, check out my Easy Homemade Skinless Sausages!
would it turn out fine if I substituted the Worcestershire sauce for something like soya sauce? 🙂
I haven’t subbed this before so couldn’t say for sure, but soy sauce is probably your best bet. Here’s a great article on Worcestershire sauce subs: https://food52.com/blog/24403-best-worcestershire-sauce-substitutes 🙂
Hi
Can I substitute the double cream with another ingredient ?
I cant wait to try it 🙂
Thanks
Unfortunately the cream makes up the bulk of the sauce, so couldn’t offer a sub for this. Double cream is also known as heavy cream or heavy whipping cream in other parts of the world if this helps!
The sauce is wonderful! How long will it keep in the refrigerator and can you freeze it in small portions?!
Glad it went down well, Russell! I usually keep it tightly sealed in the fridge for 3-4days, just use your discretion past that. Freezing dairy is always a little tricky, but this has a fairly high content so you should be fine. I’d recommend thawing in the fridge then reheating, just to reduce the chance of it splitting. Upon reheating make sure you keep it on a very low heat and gently stir, again, to avoid the sauce splitting. Don’t allow it to bubble. If you do find it starting to split take it off the heat and stir in some room temp heavy/double cream, sometimes this helps bring it back together. Hope this helps!
Mate, this was awesome! Used half a diced small onion as had no shallots but still this was the best pepper sauce I’ve ever made. Nice
Lee, that’s awesome to hear! Glad it went down well 🙂
I’ve never made a peppercorn sauce before but my husband asked for it and I’m always up for something new. After lots of reading I went with this recipe and it turned out delish! Even my teenage daughter that doesn’t like sauce on her food put it on her steak and mashed potatoes. Thanks for the recipe, definitely a keeper!
That’s awesome, Jackie! Glad it went down well with the family. Thanks for popping back and sharing your thoughts 🙂
This is what I was looking for…thanks #Hannah_Short for your comment/recommendation! Slainté
This is by far the best peppercorn sauce I have had. My dad was in the meat business for 40 years. I’ve been fortunate to eat at some great restaurants. This is the best. Period. End of discussion. Now, if you can find me a good steak Diane recipe…..
Wow, what a compliment! Thanks Brian! And thanks so much for popping back and leaving a review. Steak Diane TBA
Turned out amazing. I added some garlic and thyme to it as well as I like herbs in my sauces. But upon reheating, it separated and didn’t hold it’s consistentcy. Any ideas on how to do that?
Great recipe regardless.
Thyme sounds like a delicious addition, glad it turned out to your liking in the first instance! 🙂 I’ve actually not experienced the sauce splitting when reheating before. I’d just recommend reheating on a low temp in a saucepan, whisking as you go to smooth out the sauce. Sometimes when something like cream hits heat straight from the fridge it can split, so maybe if the sauce was straight out the fridge bring it to room temp, and again, just a very gentle heat. Hope this helps!
Suitable for muslims.
Like this recipe, your site too..
try to add some pomegranate seeds to this sauce – it´s great
Pomegranate sounds like an interesting addition! Glad it turned out well for you, thanks for popping back and sharing your feedback 🙂