This peppercorn sauce recipe is super easy and uses simple ingredients you’ll likely already have at home. It has no wine or brandy (I often don’t drink much of either so don’t have in the house much) so the punchiness comes from Worcestershire sauce and a nice amount of peppercorns.
Combined with cream, red onions and garlic – this easy peppercorn sauce perfectly matches with steak, chicken, potatoes, veg… so much! The recipe below makes enough for 4 servings, but can easily be stored in the fridge for a couple of days too.
I like mine quite thick so cook it for around 7 minutes, but if you’d like a thinner sauce cook it slightly less or add a splash more water.
Today I served it with steak and air-fried roast potatoes – delicious!
How to make an easy peppercorn sauce without brandy or wine
Scroll down for full ingredient list and printable recipe card
1. Begin by dicing one red onion and two garlic cloves. Then make up 100ml of beef stock
2. Add the 1 tbsp Worcestershire sauce into the beef stock and stir
3. Then, heat butter in a pan over a medium heat (if you’ve used a pan to cook your steak or chicken, you can add it directly into this, the previous flavour of the meat will add flavour to your sauce)
4. Cook this down for around 2 minutes until the onions begin to brown
5. Then add in the beef stock Worcestershire sauce mixture
6. Add in 1 tbsp crushed peppercorns
7. And finally, add 250ml cream and a bayleaf – turn the heat down to low
8. Cook this on a low heat, stirring often for 4-7 minutes – it will thicken as time goes on so stop cooking once you’ve reached the thickness you’d like – you can tell the sauce has thickened when it ‘leaves space’ in the pan or coats the back of your spoon – serve immediately
- 1 tbsp butter
- 1 red onion
- 2 cloves garlic
- 1 tbsp crushed peppercorns
- 250ml double cream
- 100ml beef stock
- 1 tsp Worcestershire sauce
- Salt to taste
- Begin by finely dicing the garlic and onion
- Then, to a pan add in the butter and melt (if you have cooked steak or chicken for the meal, you can use that pan, no need to rinse the meat juices will add flavour)
- Add in the diced garlic and onion into the pan of melted butter and cook on medium heat for 2 minutes, stirring often, until they begin to brown
- Then add in the beef stock and Worcestershire sauce - stir
- And finally, add in the cream, pepper and bay leaf, stir and reduce the heat to low
- Cook for 5-7 minutes further, or until the sauce has thickened to your liking, stir it frequently and be patient as it will thicken up with time
- Taste, add salt as required - then serve!
Bare in mind the sauce may thicken as it sits if you're not quite ready to eat, I'd recommend this being the last step in your meal and making this whilst your meat rests (if it does thicken too much, add a small dash of water).
Amount Per Serving Calories 261Total Fat 26gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 8gCholesterol 79mgSodium 251mgCarbohydrates 6gFiber 1gSugar 3gProtein 3g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!