Creamy Peppercorn Sauce without Brandy | Don't Go Bacon My Heart (2024)

4.91 from 32 votes

Course: Main Course / Sauce

Cuisine: British / Western

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Author: Chris Collins

• ▢ 1 tbsp Whole Black Peppercorns, crushed (see notes)
• ▢ 1 cup / 250ml Double Cream, at room temp (Heavy Cream in US)
• ▢ 1/2 cup / 125ml Beef Stock
• ▢ 2 small Shallots, finely diced
• ▢ 1 clove Garlic, finely diced
• ▢ 1 tbsp Butter
• ▢ 1 tsp Worcestershire Sauce
• ▢ Salt, to taste

• If you're frying steak, chicken, mushroom etc leave the juices in the pan. This will add a huge amount of flavour to the peppercorn sauce. Melt butter over medium heat and deglaze the pan if necessary.Fry shallots until fragrant and translucent (2-3mins).

• Add in garlic and peppercorns and fry for a minute or so until the garlic just begins to brown.Pour in Worcestershire sauce and beef stock, then stir in your cream. Add salt to taste.

• Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-12mins). It will thicken, just keep simmering and gently stirring. If you've cooked steak or any other meat you can stir in any resting juices just before you finish, just for extra flavour!

• Remove from heat and pour into jug. Just be aware it'll thicken the longer you leave it. Enjoy!

a) Pan/Steak Juices - If you're not frying anything in the pan prior to the sauce, just start from melting the butter. If you've basted a steak in a ton of butter you can omit the 1 tbsp in the recipe and just fry shallots in the leftover butter.

b) Spice - 1 tbsp of peppercorns will result in a definite kick in terms of spice. If you're not keen on spice then start with 1 tsp and adjust accordingly. If you're at all weary I recommend starting off with less as it's easier to add more at the end - much harder to take it out!

c) Crushing the peppercorns -To crush the peppercorns, either use a pestle and mortar or pop them in a zip lock bag and whack with a rolling pin (or something to that effect). It's 1 tbsp measured of whole peppercorns, then crushed. Not 1 tbsp crushed pepper.

d) Using Brandy -If you have brandy on hand and want to use it, I recommend adding in around 1/4cup/60ml after you've fried the garlic/shallots/pepper. Just simmer and reduce it right down until mostly evaporated. This is important to burn off the alcohol. Then just continue with the recipe. If you still want more of a strong brandy flavour once finished, you can add in more 1 tsp at a time. Just be careful as it will be much more pungent because you won't have burnt off the alcohol!

e) Storage/Reheating - Allow to completely cool then store in the fridge for 2-3days (longer at your discretion). Reheat on the stove over LOW heat, stirring as you go to ensure the sauce doesn't split. Only heat until it's warmed through again, don't rapid simmer or you risk the sauce splitting. You can also do this in short bursts in the microwave, stirring between each stint.

f) Video - The video filmed for this was actually one of the first videos I ever filmed! As such, the sauce looks a little thin. If using the video for reference you want it as thick as it is towards the end, not when I'm stirring in the jug!

g) Calories - based on a division of 4. The whole peppercorn sauce recipe = 570 calories.

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Nutrition Facts

Creamy Peppercorn Sauce

Amount Per Serving

Calories 142Calories from Fat 131

% Daily Value*

Fat 14.5g22%

Saturated Fat 9g45%

Trans Fat 0.1g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 4.1g

Cholesterol 47mg16%

Sodium 47mg2%

Potassium 74mg2%

Carbohydrates 2.2g1%

Sugar 2.2g2%

Protein 1.7g3%

Vitamin A 1050IU21%

Vitamin C 0.8mg1%

Calcium 580mg58%

* Percent Daily Values are based on a 2000 calorie diet.