Name: Peppercorn Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French-Inspired
Ingredients: 1 tablespoon whole black peppercorns, lightly crushed; 2 tablespoons butter; 1 small shallot or 1/4 onion, finely chopped; 1/2 cup beef or vegetable broth; 1/2 cup heavy cream; 1 teaspoon Dijon mustard (optional); Salt, to taste

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Peppercorn Sauce is a creamy, bold, and flavorful sauce that adds a touch of elegance to any meal. With crushed black peppercorns, savory broth, and rich cream, this smooth sauce is perfect for drizzling over grilled meats, roasted vegetables, or even mashed potatoes.

Why You’ll Love This Recipe

I love how quickly this sauce comes together and how it elevates even the simplest dish. The gentle heat from the peppercorns, combined with the richness of cream and the depth of broth, creates a balanced and luxurious flavor that makes any meal feel special. Peppercorn Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole black peppercorns, lightly crushed
Butter
Shallot or onion, finely chopped
Beef or vegetable broth
Heavy cream
Dijon mustard (optional, for depth)
Salt, to taste

Directions

I begin by lightly crushing the peppercorns with a mortar and pestle or the back of a spoon to release their flavor.
I melt the butter in a skillet over medium heat and sauté the shallot until soft and translucent.
I stir in the crushed peppercorns and let them toast for about 30 seconds.
I pour in the broth and simmer for a minute or two until slightly reduced.
I reduce the heat and stir in the heavy cream, letting it simmer gently until the sauce thickens—about 3 to 5 minutes.
I stir in a bit of Dijon mustard for extra flavor (if using), and season with salt to taste.
I spoon the sauce over my dish while it’s hot and enjoy immediately.

Servings and timing

Serves 4
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

I use green peppercorns for a milder, more aromatic flavor.
I add a sprinkle of fresh herbs like parsley or thyme just before serving.
I mix in a little grated Parmesan for a savory twist.
I finish it with a splash of lemon juice for brightness.

storage/reheating

I store leftover sauce in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently over low heat on the stove, stirring constantly. If it thickens too much, I add a splash of broth or cream to bring it back to the right consistency. Peppercorn Sauce

FAQs

Can I use ground black pepper?

While ground pepper works in a pinch, I prefer using freshly crushed whole peppercorns for the best flavor and texture.

Is this sauce spicy?

It has a subtle heat that builds gently. I adjust the amount of peppercorns to suit my preference.

Can I make this sauce with plant-based ingredients?

Yes, I use plant-based butter and a dairy-free cream to create a similar texture and flavor.

What meals does this pair well with?

I love serving it over grilled chicken, steak, roasted mushrooms, mashed potatoes, or vegetable medleys.

Can I make it ahead of time?

Yes, I make it in advance and store it in the fridge, then gently reheat it before serving.

Conclusion

Peppercorn Sauce is my go-to when I want a creamy, flavorful finishing touch. It’s quick, easy, and incredibly versatile—perfect for making any dish feel a little more special. Whether I’m pouring it over grilled meat or roasted vegetables, it always adds a rich, peppery flair that makes dinner unforgettable.