How to Make Peppercorn Sauce

Co-authored by Jessica Gibson

Homemade steak is great, but peppercorn sauce can make it fantastic. Whip up a classic peppercorn steak sauce using the drippings from the steak, cognac, cream, and black peppercorns. Or create a somewhat spicy peppercorn sauce with brined green peppercorns. If you'd like to cut out the cream from the sauce, make a roux that thickens it in place of the cream. Enhance your peppercorn sauce with Dijon mustard or extra salt and pepper.

Ingredients

Classic Peppercorn Steak Sauce

1 tablespoon (15 ml) olive oil or steak drippings
1/3 cup (35 g) minced shallot
1 clove garlic minced
1/4 cup (60 ml) cognac or brandy
2 cups (475 ml) beef broth or stock
1 tablespoon (8 g) black peppercorns, coarsely crushed
1/3 cup (80 ml) heavy cream
4 teaspoons (10 g) cornstarch
2 to 3 teaspoons (10 to 15 g) Dijon mustard

Makes enough for 4 servings

Peppercorn Sauce Without Cream

2 1/2 tablespoons (35 g) butter
4 1/2 tablespoons (35 g) flour
3/4 cup plus 4 teaspoons (200 ml) milk
1/3 cup plus 4 teaspoons (100 ml) chicken or vegetable stock
1 tablespoon (15 ml) brandy
4 teaspoons (15 g) black peppercorns
Salt to taste

Makes enough for 4 servings

Green Peppercorn Cream Sauce

1 tablespoon (14 g) butter
1/4 cup (25 g) chopped shallots
3/4 cup (180 ml) beef broth or stock
1 cup (240 ml) whipping cream
3 tablespoons (45 ml) cognac or brandy
2 tablespoons (5.5 g) green peppercorns in brine,drained

Makes enough for 4 servings

Method 1

Method 1 of 3:

Making Classic Peppercorn Steak Sauce

1
Heat the oil and chop the shallots and garlic. Pour 1 tablespoon (15 ml) of olive oil or steak drippings into a skillet and turn the heat to medium. Peel a shallot and 1 clove of garlic. Use a sharp knife to mince the shallot, so you get 1/3 cup (35 g). You should also mince the garlic.^{[1]
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2
Sauté the shallot and garlic for 1 to 2 minutes. Stir the minced shallot and garlic into the hot oil. Stir and cook the aromatic mixture until the shallot softens. This should take 1 to 2 minutes.^{[2]
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3
Stir in the cognac, beef stock, and peppercorns. Keep the heat on medium and stir in 1/4 cup (60 ml) of cognac or brandy, 2 cups (475 ml) of beef stock or broth, and 1 tablespoon (8 g) of coarsely crushed black peppercorns.^{[3]
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4
Dissolve the cornstarch in heavy cream and whisk it into the sauce. Get out a small bowl and pour 1/3 cup (80 ml) of heavy cream into it. Add 4 teaspoons (10 g) of cornstarch and whisk until the cornstarch is dissolved. Whisk the mixture into the skillet with the sauce.^{[4]
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5
Stir in the mustard and simmer the sauce for at least 5 minutes. Whisk 2 to 3 teaspoons (10 to 15 g) of Dijon mustard into the skillet and bring the sauce to a gentle bubble. Simmer the sauce until it's as thick as you like. This could take 5 minutes (for a thinner sauce) to 30 minutes (for a very thick sauce). Serve the classic peppercorn sauce with your favorite steak.^{[5]
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- Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.

Method 2

Method 2 of 3:

Making Peppercorn Sauce Without Cream

1
Crush the black peppercorns. Measure 4 teaspoons (15 g) of black peppercorns into a mortar. Use a pestle to crack the peppercorns until they're slightly crushed and aromatic.^{[6]
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- If you don't have a mortar and pestle, you can put the peppercorns in a seal able plastic bag. Hit the peppercorns in the bag with a rolling pin until they're slightly crushed.
2
Melt the butter and stir in the flour. Place 2 1/2 tablespoons (35 g) of butter in a small saucepan and turn the heat to low. Stir 4 1/2 tablespoons (35 g) of flour into the melted butter. Keep stirring and cooking the roux mixture until the flour is absorbed.^{[7]
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3
Cook the roux for 2 minutes. Stir and cook the roux over low heat for 2 minutes. The roux should become thick and pasty.^{[8]
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4
Stir in the brandy. Pour 1 tablespoon (15 ml) of brandy into the roux and stir it until the liquid is absorbed. The alcohol in the brandy will cook off.^{[9]
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5
Whisk in the milk. Measure 3/4 cup plus 4 teaspoons (200 ml) of milk and slowly pour it in while you whisk the mixture. Keep whisking to prevent the sauce from becoming lumpy.^{[10]
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6
Stir in the chicken stock and peppercorns. Once the sauce is smooth, stir in 1/3 cup plus 4 teaspoons (100 ml) of chicken or vegetable stock. Stir in the crushed black peppercorns.^{[11]
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7
Season and serve the sauce. Taste the sauce and add as much salt as you like. You can serve the hot sauce over your favorite meal or continue to simmer it to make a very thick sauce or gravy.^{[12]
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- You can store the leftover peppercorn sauce in an airtight container in the refrigerator for 1 to 2 days.

Method 3

Method 3 of 3:

Making Green Peppercorn Cream Sauce

1
Heat the butter and chop the shallots. Place 1 tablespoon (14 g) of butter into a skillet and turn the heat to medium-high. Peel 1 shallot and use a sharp knife to chop it into small pieces. You should have about 1/4 cup (25 g).^{[13]
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- If you cooked steaks in the skillet, you could use 1 tablespoon (14 g) of drippings instead of the butter.
2
Sauté the shallots for 2 minutes. Stir the chopped shallots into the melted butter. Cook and stir the shallots until they soften. This should take 2 minutes. Turn off the heat.^{[14]
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3
Stir in the beef broth, whipping cream, cognac, and green peppercorns. Add 3/4 cup (180 ml) of beef broth or stock, 1 cup (240 ml) of whipping cream, 3 tablespoons (45 ml) of cognac or brandy, and 2 tablespoons (5.5 g) of drained green peppercorns. Stir the sauce until the ingredients are combined.^{[15]
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- You can also use heavy cream or heavy whipping cream.
4
Simmer the sauce for 6 minutes. Turn the heat on to medium-high until the sauce begins to boil. Reduce the heat to medium, so the sauce bubbles gently. Stir and simmer the sauce until it thickens a little. This should take 6 minutes.^{[16]
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5
Season and serve the green peppercorn cream sauce. Taste the sauce and season it with salt and ground pepper according to your taste. Spoon the hot sauce over steaks, chicken, or rice.^{[17]
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- Store the leftover peppercorn sauce in an airtight container in the refrigerator. Reheat it and use it within 1 to 2 days.