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 actually quite flexible; you can use crème fraîche instead of heavy cream if preferred, and you can vary the number of peppercorns to your taste.
If you want a more luxurious sauce you can use fresh whole peppercorns, making the sauce thicker and with a stronger taste. Fresh peppercorns won't be dried, and are usually bought as small tins or jars.
Mixed peppercorns could also add a touch more flavour, colour and elegance to the sauce, as opposed to just using black peppercorns.
If you are cooking a steak at the same time, when you let the steak rest, or you remove them from the pan; capture all the beef juices and fats and add them to this peppercorn sauce. These fats and flavours add a huge boost to the taste of the sauce – so don't waste any!
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- Servings: 4
- Course: Side Dish
- Cuisine: French
Ingredients
- 150 ml double/heavy cream
- 150 ml chicken stock
- 1 small onion (finely minced)
- 2 tbsp black or green peppercorns (cracked)
- 2 tbsp butter
- ½ tsp ground black pepper
- salt
Instructions
- Melt the butter in a small saucepan, then add the onion, and gently cook until the onion has broken down – but don't let it brown.
- Add the chicken stock and simmer until it has reduced by half.
- 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!
- Serve whilst hot. The sauce can be stored in a refrigerator and reheated later, but once made, it's best enjoyed the same day.
FAQ
Is peppercorn sauce gluten free?
Yes, this sauce contains no gluten as it uses no flour.
Is peppercorn sauce vegetarian?
Yes, this sauce contains no animal products.
Is peppercorn sauce healthy?
Most sauces are calorie-dense, so to reduce the fat content you could use crème fraîche, which is a lower fat alternative.
Is peppercorn sauce spicy?
Whilst there is a gentle kick from the black peppercorns, this is not regarded as a spicy sauce, to reduce the kick though you could use milder green peppercorns instead.
How long does peppercorn sauce keep?
Store cooled sauce in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of cream or stock to loosen if needed.
Can I freeze peppercorn sauce?
Yes, but cream based sauces can separate slightly after thawing. Freeze in small portions and reheat gently, whisking to bring it back together.
What dishes pair best with peppercorn sauce?
It is a classic with steak, but also works beautifully with parmesan meatloaf, Yorkshire puddings, or roast chicken.
Can I make peppercorn sauce without cream?
Yes, replace cream with a mixture of milk and a little butter, or use a dairy free cream alternative for a lighter version.
How can I adjust the heat of peppercorn sauce?
For a milder sauce, crush fewer peppercorns. For extra heat, mix in a pinch of cayenne or stir through a little sambal.
What can I serve alongside peppercorn sauce?
Pair it with roasted vegetables, chips, or a fresh salad. It also works well with savoury sides like toad in the hole or potato gratin.
Can I make peppercorn sauce in advance?
Yes, prepare up to a day ahead and reheat gently before serving. If it thickens too much, whisk in a little warm stock or water.
