Creamy Peppercorn Sauce
This creamy Peppercorn Sauce blends rich stock, butter, garlic, and crushed peppercorns into a velvety, bold condiment perfect for meats, veggies, or even mashed potatoes. A gourmet finish made easy at home.
Calories:
Ingredients
- 2 tbsp unsalted butter or oil for sautéing
- 2 shallots finely chopped
- 2 cloves garlic minced
- 1 –2 tsp coarsely crushed black peppercorns
- ½ cup brandy cognac, or dry white/red wine (optional)
- 1 cup chicken or beef stock
- ¾ cup heavy cream or coconut cream for dairy-free option
- 1 tsp Dijon mustard optional
- Salt to taste
- Worcestershire sauce a few drops (optional)
- Fresh thyme or rosemary for garnish optional
Instructions
- Melt butter or heat oil, sauté shallots and garlic over medium heat for 2–3 minutes until soft and fragrant.
- Crush peppercorns coarsely with a mortar and pestle or spoon.
- Deglaze with brandy, cognac, or wine, scraping the pan and simmering 2–3 minutes.
- Add stock and cream, simmer 6–8 minutes until thickened.
- Whisk in Dijon, season with salt and Worcestershire, strain if desired, and adjust thickness before serving warm.