Peppercorn sauce

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes


  • 150ml/5fl oz. double/heavy cream
  • 150ml/5fl oz. white wine
  • 1 small onion, finely minced
  • 2 tbsp. black or green peppercorns, crushed
  • 2 tbsp. butter
  • ½ tsp. ground black pepper
  • Salt
Peppercorn sauce

Peppercorn sauce is a versatile sauce that is a popular accompaniment with beef steak, but it works well with many other foods; including haggis and chicken.

The ingredients in peppercorn sauce are quite flexible; you can use crème fraiche instead of heavy cream if preferred, and you can vary the amount of peppercorns to your taste.

If you want a more luxurious sauce you can use fresh peppercorns, making the sauce thicker and with a stronger taste. If used, mixed peppercorns can add a touch more flavour and elegance to the sauce, rather than just using black peppercorns would.


  1. Melt the butter in a small saucepan, then add the onion, and gently cook until soft – but not browned.
  2. Add the wine and simmer until it has reduced by half.
  3. Stir in the cream and the peppercorns, and heat through and simmer at a gentle heat for 5 minutes or until it thickens and reduces to the desired consistency. The sauce might need a little salt and seasoning, and it's best to do this during cooking so they impart the sauce – and should prevent too much being added!
  4. Serve whilst hot. peppercorn sauce can be stored in a refrigerator and reheated later, but once made, it's best used the same day.
As of 2008, Vietnam was the world's largest producer and exporter of pepper, producing 34% of the world's Piper nigrum.

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Lynn - Feb 01, 2014, 21:31


The Best Peppercorn Sauce EVER!

Matthew - Feb 18, 2014, 19:01


I used 30 ml less wine and no onion and simmered before adding cream which got rid of the sharp taste the wine left on my 1st attempt. Was delicious – my guests were mopping it up after they finished their steak!

Tim Hamilton - Feb 21, 2015, 15:04


I am always looking for interesting recipes, especially good sauces. This sauce looks good enough to eat! Looking forward to trying this one…

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