Creamy Peppercorn Sauce (No Brandy!)

A thick, creamy, peppery sauce – your steak’s best friend, made with pantry staples (no brandy required!).

I can’t even tell you how much I love this sauce. Creamy Peppercorn Sauce is hands-down one of my favourite things to order whenever I go out for a steak – and I knew I needed a homemade version that would live up to that pub-classic experience. On my hunt, I noticed most recipes call for brandy … which is not exactly something I have lying around in the pantry. I wanted a version that felt just as indulgent and restaurant-worthy, but made with simple supermarket ingredients instead!

This recipe is the result – a rich, thick, peppery sauce that clings to steak, fries, chicken or even roasted veggies. It’s quick, it’s foolproof and it tastes like something you’d get in a restaurant without the fuss or the fancy shopping list. A splash of white wine adds depth if you’ve got some open, but beef stock alone does the job beautifully. And those little green peppercorns in brine? They’re optional, but they give the sauce its signature flavour and texture. You can also dial the spice up or down depending on who you’re feeding.

This is the sauce I make on repeat at home – the one that can turn even the most ordinary dinner into something that feels special!

Do I need green peppercorns?

Nope. They’re optional – but worth it if you can find them. They add that classic flavour and texture. If you don’t have them, just double the cracked black pepper or leave them out completely.

Can I make this sauce without wine?

Yes – just swap it for the same amount of beef stock.

Can I use this sauce for more than steak?

Absolutely. It’s brilliant over chicken, pork, fries, mashed potatoes or even roasted veggies.

My sauce hasn’t thickened, what went wrong?

It usually comes down to not reducing the wine/stock enough before adding the cream, or the sauce not bubbling away at the right heat. Non-stick pans are the most common culprit since they don’t retain heat as well as cast-iron or stainless steel. Make sure it’s gently simmering (not boiling hard). If it’s still too thin, whisk in a slurry of 1 tablespoon of cornflour (cornstarch) + 2 tablespoons of cold water and simmer for 1 more minute until glossy – though you shouldn’t need this step.

Recipes to enjoy with Creamy Peppercorn Sauce:

Juicy Beef Rissoles
Freezer-friendly Chicken Schnitzel
Crispy Oven Fries
Freezer-friendly Mashed Potatoes
The BEST Roast Potatoes

Creamy Peppercorn Sauce (No Brandy Needed!)

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A true pub and steakhouse classic – this Creamy Peppercorn Sauce (No Brandy!) is restaurant-worthy but made with simple supermarket ingredients. Quick, foolproof and perfect for steak, fries, chicken or veggies.

• Total Time: 15 minutes
• Yield: About 1½ cups (serves 4–6 as a sauce)

Ingredients

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• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 tsp green peppercorns in brine, drained (optional, see note 1)
• 1 tsp freshly cracked black pepper, plus extra to serve (see note 2)
• ¼ cup (60 ml) dry white wine (optional, see note 3)
• ½ cup (125 ml) beef, chicken or vegetable stock (see note 4)
• 1 cup (250 ml) thickened (heavy) cream (full-fat only!)
• 1 tsp dijon mustard
• 1 tsp Worcestershire sauce
• Sea salt flakes, to taste

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Instructions

1. If you’ve just cooked chicken, steak, tofu or another protein, keep the same pan – you want to save those browned bits add incredible flavour (see note 5). Turn off the heat and let the pan cool for 1–2 minutes so nothing burns. If you’re making the sauce separately, start with a clean, heavy-based pan over medium heat. Add the butter, then stir in the garlic, green peppercorns (if using) and freshly cracked black pepper. Cook for 30 seconds until fragrant.
2. Add the white wine (if using), scraping up any browned bits from the bottom of the pan, then cook for 2–3 minutes, or until it has reduced by at least half.
3. Add the beef stock and simmer for 2–3 minutes, or until it has reduced by at least half.
4. Stir in the cream, mustard and Worcestershire sauce. Simmer for 5–6 minutes (it should be gently bubbling, not rapidly boiling), or until thickened.
5. Season to taste with salt, if desired. Serve poured generously over steak, fries, chicken or veggies. Serve with extra cracked black pepper. 

Notes

Note 1 – The green peppercorns are one of the things I love about this sauce. You can find them in the pickled vegetable aisle at most major supermarkets, jarred in a brine. They add a lovely flavour and texture to the end dish, but you can substitute them with either an extra 1 teaspoon of freshly cracked black pepper (if you’re wanting to keep a heavier level of spice), or leave them out completely. 

Note 2 – You can add more or less pepper to taste. Start with ¼ teaspoon of freshly cracked black pepper if you are wanting a milder sauce – you can always add more later. 

Note 3 – This sauce is just as delicious without wine. Simply replace it with the same amount of beef, chicken or vegetable stock. 

Note 4 – Use whatever stock you have on hand. Beef stock gives the sauce a deeper colour and the richest flavour, but chicken or vegetable stock will also work beautifully.

Note 5 – If you’re serving this sauce with chicken, beef, tofu (pretty much anything), make the sauce in the same pan you cooked the protein in. All those golden browned bits stuck to the bottom of the pan will melt into the sauce and give it incredible depth of flavour.

 

MAKE AHEAD

While Creamy Peppercorn Sauce is best made fresh, leftovers can be stored. See the Leftovers instructions below. 

LEFTOVERS

Store separately in the fridge in an airtight container for up to 3 days. Reheat gently with a splash of stock/cream if thickened. Not suitable to freeze. 

• Author: Nicole
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Sauces and Dressings
• Method: Stovetop
• Cuisine: Western / Steakhouse