Ingredients
- 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
Instructions
- 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.
- 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.
- Add the beef stock and simmer for 2–3 minutes, or until it has reduced by at least half.
- Stir in the cream, mustard and Worcestershire sauce. Simmer for 5–6 minutes (it should be gently bubbling, not rapidly boiling), or until thickened.
- 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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauces and Dressings
- Method: Stovetop
- Cuisine: Western / Steakhouse