How To Make Peppercorn Sauce

If you’re looking to add some depth and flavor to your steak or roast beef, there’s no better way to do it than with a rich, creamy, and slightly spicy peppercorn sauce. This classic sauce is simple to make with just a few ingredients and is versatile enough to be used in a variety of dishes. In this article, we’ll walk you through step-by-step instructions for making your own homemade peppercorn sauce from scratch, as well as answer some frequently asked questions about the process.


– 1 tablespoon unsalted butter
– 1 tablespoon flour
– 1 cup beef broth
– 1/2 cup heavy cream
– 2 tablespoons green peppercorns, drained
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper


1. Melt the butter in a large saucepan over medium heat.

2. Add the flour and whisk continuously until it becomes a paste (a roux). Cook the roux for one minute.

3. Gradually add the beef broth to the pan, whisking constantly to prevent lumps from forming.

4. Bring the mixture to a simmer and let it cook for 5-7 minutes or until it has thickened.

5. Add the green peppercorns and continue to simmer for a few more minutes.

6. Stir in the heavy cream, salt, and black pepper.

7. Reduce the heat to low and let the sauce simmer for an additional 5-10 minutes, stirring occasionally, until it has thickened to your desired consistency.

8. Serve the sauce immediately with your favorite protein, like steak or roast beef.


How do you store leftover peppercorn sauce?

If you have leftover sauce, let it cool to room temperature, then transfer it to an airtight container and store it in the refrigerator. It will keep for up to a week. When you’re ready to use it again, reheat it in a saucepan over low heat, adding a little bit of water or beef broth to thin it out if necessary.

Can you freeze peppercorn sauce?

Yes, you can freeze peppercorn sauce. Let it cool to room temperature, then transfer it to a freezer-safe container and freeze it for up to three months. To reheat the sauce, let it thaw in the refrigerator overnight, then reheat it in a saucepan over low heat, adding water or beef broth as necessary to thin it out.

What are some variations of peppercorn sauce?

If you want to switch things up, there are a few variations you can try:

– Brandy peppercorn sauce: Add a splash of brandy to the sauce after you’ve added the green peppercorns and before you add the cream. Let it cook for a few minutes to let the alcohol evaporate, then continue with the recipe as usual.
– Creamy mustard peppercorn sauce: Whisk 1 tablespoon of coarse-grain mustard into the sauce along with the salt and black pepper.
РMushroom peppercorn sauce: Saut̩ a cup of sliced mushrooms in the butter before adding the flour, then continue with the recipe as usual.

What kind of peppercorns should you use for peppercorn sauce?

Green peppercorns are the traditional choice for peppercorn sauce, but you can use black peppercorns if you prefer. If you’re using black peppercorns, crush them lightly with a mortar and pestle or grind them in a pepper mill to release their flavor. Some people like to combine green and black peppercorns for an extra kick of flavor.


Making peppercorn sauce at home is a simple way to add flavor and depth to your meals. Follow these step-by-step instructions the next time you’re in the mood for a delicious, creamy sauce with a little bit of heat. With a few variations, you can create a sauce that will work with just about any protein you have on hand, making it a versatile staple in your culinary arsenal.

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