Peppercorn Sauce
Easy
This classic creamy pepper sauce is perfect served with steak, chicken, on hamburgers and more. Check out our step by step video
PREP IN
5 MIN
COOK IN
25 MIN
SERVE
4
Peppercorn Sauce
Easy
PREP IN
5 MIN
COOK IN
25 MIN
SERVE
4
Introduction
This classic creamy pepper sauce is perfect served with steak, chicken, on hamburgers and more. Check out our step by step video
Ingredients
- 1 tbsp olive oil
- 1 tbsp salted butter
- 1 shallot, finely diced
- 250ml beef or vegetable stock
- 125ml double cream
- 2-3 tbsp black peppercorns, roughly crushed
Method
- 1. Heat a medium sized pan on a medium low heat. Add the olive oil and butter. Once the butter has melted, add the chopped shallot and gently sauté until onion is soft and translucent.
- 2. Add the stock and turn heat up to highest setting. Bring stock to a rapid boil. Once stock has reduced by half, lower heat to medium low and add the cream and crushed peppercorns. Stir to combine.
- 3. Leave sauce to simmer, stirring occasionally, until it has thickened to desired consistency, about 10-15 minutes. If it has thickened too much, stir in a few extra tablespoons of cream. Remove from heat and serve immediately.
- 4. Can be made ahead and kept in an airtight container in the fridge for up to 3 days. To reheat, add 1-2 tbsp stock or cream to peppercorn sauce in a small saucepan over low heat, stirring occasionally. Do not allow sauce to boil.
