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Creamy Restaurant-Style Peppercorn Sauce

A close-up of thick, creamy peppercorn sauce generously topped with cracked black peppercorns in a white bowl.
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Make a rich, savory peppercorn sauce quickly. This recipe yields a restaurant-quality sauce perfect for steak, chicken, or roast beef.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 shallot, finely minced
  • 1 teaspoon whole black peppercorns, coarsely crushed
  • 1/4 cup brandy or cognac (optional)
  • 1 cup beef broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Salt to taste

Instructions

  1. Melt the butter in a small saucepan over medium heat. Add the minced shallot and cook until soft, about 2 minutes.
  2. Add the crushed peppercorns and cook for 30 seconds until fragrant.
  3. If using, carefully add the brandy or cognac. Let it simmer and reduce by half, scraping up any browned bits from the bottom of the pan. (If omitting alcohol, proceed to the next step.)
  4. Pour in the beef broth. Bring to a simmer and cook until the liquid reduces by about one third, concentrating the flavor, about 5 minutes.
  5. Stir in the heavy cream and Dijon mustard. Reduce the heat to low and let the sauce gently simmer until it thickens enough to coat the back of a spoon, about 3 to 5 minutes. Do not boil.
  6. Taste the sauce and add salt as needed. Serve immediately over your desired protein.

Notes

  • For a non-alcoholic version, substitute the brandy/cognac with 1/4 cup of vegetable or mushroom broth, adding it with the beef broth in step 4.
  • Use green peppercorns instead of black for a milder, slightly different flavor profile.
  • If you prefer a thicker sauce, let it simmer longer in step 5, or whisk in 1/2 teaspoon of cornstarch mixed with 1 tablespoon of cold water during the last minute of cooking.

Nutrition

Find it online: https://savorsensations.com/peppercorn-sauce-creamy-restaurant-style-recipe/