Description
A rich, creamy peppercorn sauce with bold savory flavor and gentle heat, perfect for steak, chicken, or vegetables and ready in minutes for a restaurant-style finish at home.
Ingredients
2 tablespoons unsalted butter or oil
2 shallots, finely chopped
2 cloves garlic, minced
1–2 teaspoons coarsely crushed black peppercorns (or mixed peppercorns)
1 1/2 cups stock (vegetable, chicken, or beef)
3/4 cup heavy cream (or milk/coconut cream for lighter or dairy-free)
1 teaspoon Dijon mustard (optional)
Salt, to taste
A few drops Worcestershire sauce (optional)
Fresh thyme or rosemary, for garnish (optional)
Instructions
- Heat butter or oil in a heavy-bottomed skillet over medium heat.
- Add shallots and garlic and cook gently until soft and fragrant.
- Stir in crushed peppercorns and toast briefly to release aroma.
- Pour in stock to deglaze the pan, scraping up any browned bits.
- Simmer for a few minutes to reduce slightly.
- Add cream and bring to a gentle simmer, stirring frequently.
- Let the sauce reduce until it coats the back of a spoon.
- Whisk in Dijon mustard if using, season with salt, and add Worcestershire sauce.
- Strain if a smoother sauce is desired, adjust consistency, and serve warm.
Notes
Adjust peppercorn amount to control intensity.
Use beef stock for steak, vegetable stock for a vegetarian version.
Sauce thickens slightly as it cools.
Reheat gently to avoid splitting.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 25mg
