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Peppercorn sauce

Peppercorn Sauce

A peppercorn based sauce that goes well with steak or chicken. The peppercorns will give it quite a bit of bite

Course Sauce
Cuisine French
Keyword chicken, pepper, peppercorn, sauce, steak
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2


  • 2 -3 tbsp Peppercorns Black peppercorns are readily available in most supermarkets. Mixed ones would add a more interesting flavour if they were available
  • 1 Shallot
  • 100 ml Brandy if you don't have brandy a similarly strong alcohol would work. I used Calvados
  • 50 ml cream
  • salt & pepper to taste
  • 50 g Butter
  • 50 ml stock beef stock or vegetable stock. I used 50 ml taken from a mug of stock I made using a single stock cube


  1. Crush the peppercorns using a mortar and pestle. Alternatively you could use a rolling pin or an empty wine bottle or jar.

  2. In a iron skillet or frying pan melt the butter on a fairly high flame.

  3. Sauté the chopped shallot until it's soft

  4. Add the peppercorns and brandy and let it reduce for a minute or two. Make sure to keep stirring the ingredients

  5. Add the stock and let it reduce for a minute, while stirring it.

  6. Finally add the cream and mix it well. Do not let it boil, but ensure that it is heated thoroughly.

  7. Serve!

Recipe Notes

The quantities provided will serve 1 or 2 people, so you can simply multiply the quantities for a larger group.