Hearty Homecooking

Creamy Peppercorn Sauce

‘A Creamy Peppercorn Sauce couldn’t be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!’ – Hungry now?  Jump to Recipe   

A quick peppercorn sauce is the perfect addition to any meal. I’m serious, I pour this stuff over everything. I like to call it ‘dressing up your dinner’. That or just pouring calories over your dinner, because that’s also quite fun. Delicious calories nevertheless!

Creamy Peppercorn Sauce Without Brandy

I’ve been obsessed with peppercorn sauce for as long as I can remember. It mainly started around the time became obsessed with steak, because steak with peppercorn sauce is juuuuuust the best.

And don’t get me wrong, I’ve had some pretty decent restaurant peppercorn sauce in my time, but honestly, finding a good peppercorn sauce is sometimes pretty tricky. For me the best peppercorn sauce is creamy, yet beefy with a kick of spice. Most of the stuff you get served these days is almost like gravy with a few whole peppercorns floating in it. Not for me.

So, after realising I was turning into a food snob (that or a just cream addict) I made it my mission to create the best homemade creamy peppercorn sauce! Guys, I can’t express to you how easy it is make and how much more delicious it is than any pepper sauce you’ve tasted before. I know, what a claim! But it’s true. Let’s take a closer look.

Creamy Peppercorn Sauce Process Shots

I’ll always take over from where I left off. So if I’m cooking steak, I’m starting in the same pan, using the leftover juices to get things started. From there it’s as simple as sautéing some shallots and garlic, chucking in some Worcestershire sauce, crushed peppercorns and beef stock, then pouring in some cream. No flour or cornstarch needed, it’ll thicken just beautifully by itself.

Oh yeah, why the need to add ‘Peppercorn Sauce without brandy’ in the intro? Good question.

There are a lot of peppercorn sauce recipes that use brandy and honestly when I first developed this recipe way back when, I did include brandy. Brandy adds a nice little kick to the sauce. It’s nice. But to use it effectively you need to burn it off by igniting it into a flame, which turns it into a syrupy, glossy kind of texture. For some people that can be a scary process, which I totally get. So weighing things up, the small benefit of using it isn’t worth the hassle, in my opinion. Plus not everyone has brandy lying about the house.

Anywho, steak anyone?

Creamy Peppercorn Sauce for Steak

But let’s not be narrow minded here, peppercorn sauce goes with e-v-e-r-y-t-h-i-n-g. I’ve recently just stared frying up portobello mushrooms and pouring the sauce straight in.

Because cream, pepper and mushrooms? Let’s not pretend like that’s not a food coma waiting to happen.

Creamy Peppercorn Sauce Mushroom

And then sometimes things just get real intense.

Creamy Peppercorn Sauce Dip

Creamy Peppercorn Sauce Potato

Yeah, I have no reasoning or explanation behind that. It just happened.

Anywho, I think that’s just about enough from me and my intense creamy peppercorn sauce addiction. It’s over to you.

1 minute recipe video just below and full printable recipe just below that! let me know how you get on in the comments below and I’ll catch you on the next post! Enjoy 🙂

5 from 6 votes
Creamy Peppercorn Sauce Without Brandy
Creamy Peppercorn Sauce
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

'A Creamy Peppercorn Sauce couldn't be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!'   

Course: Main Course, Sauce
Cuisine: English
Servings: 4
Calories: 128 kcal
Author: Chris
  • 1 tbsp Black Peppercorns, crushed
  • 1 cup (250ml) Double Cream
  • 1/2 cup (125ml) Beef Stock
  • 2 small Shallots, finely diced
  • 1 clove of Garlic, finely diced
  • 1 tbsp  of Butter
  • 1 tsp of Worcestershire Sauce
  • Salt, to taste
  1. If you're frying steak, chicken, mushroom etc leave the juices in the pan. This will add a huge amount of flavour to the peppercorn sauce.

  2. Melt your butter over medium heat and deglaze the pan if necessary. Fry your shallots until fragrant and translucent. (2-3mins)

  3. Add in your garlic and peppercorns and fry for a minute or so until the garlic just begins to brown. 

  4. Pour in your Worcestershire sauce and beef stock, then stir in your cream.

  5. Add salt to taste.

  6. Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-10mins).

Recipe Notes

a) If you're not frying anything in the pan prior to the sauce, then start from melting the butter.

b) 1 tbsp of peppercorns will result in a definite kick in terms of spice. If you're not keen on spice then start with 1 tsp and adjust accordingly.

c) To crush the peppercorns, either use a pestle and mortar or pop them in a zip lock bag and whack with a rolling pin (or something to that effect).

d) Calories based on a division of 4. The whole peppercorn sauce recipe = 513 calories.

For the perfect accompaniment to your peppercorn sauce, check out my Easy Homemade Skinless Sausages!

Pork Homemade Skinless Sausages

Pin for later!

Creamy Peppercorn Sauce Pin

Cheers guys, this has been ‘ Creamy Peppercorn Sauce ‘ Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂


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  • Reply
    January 30, 2018 at 11:55 am

    Wow Chris!!! This is incredible! Although I’m a vegetarian nowadays, steak and peppercorn sauce used to be my weakness! Just like you, I would pour this stuff over anything! Such an amazing sauce! And your pictures are just fantastic! Glad I came across your blog!

    • Reply
      January 30, 2018 at 1:51 pm

      Anna! Your kind words have made my day! Steak and peppercorn is still my weakness (as i’m sure you’ve figured!) 🙂

  • Reply
    Bintu | Recipes From A Pantry
    January 30, 2018 at 12:15 pm

    I love peppercorn sauce and yours looks delicious and so creamy! Will definitely have to give your recipe a try!

    • Reply
      January 30, 2018 at 1:51 pm

      Isn’t it just the best!? That’s so awesome, enjoy! 🙂

  • Reply
    Jessica Fasano Formicola
    January 30, 2018 at 12:30 pm

    That sauce looks incredible!

    • Reply
      January 30, 2018 at 1:51 pm

      Thanks, Jessica! 🙂

  • Reply
    Shashi at SavorySpin
    January 30, 2018 at 12:56 pm

    So, I hate to admit this, but, I’ve never had peppercorn sauce – but your description and photos are making me wanna run out and get the ingredients and have a go at it! It looks scrumptiously creamy!

    • Reply
      January 30, 2018 at 2:04 pm

      Shashi you’ve got to try it!! It’ll change your entire outlook on life.. or something like that.

  • Reply
    Liz @ I Heart Vegetables
    January 30, 2018 at 1:34 pm

    Wow that sauce sounds so good! I bet it would be delicious to dunk french fries in!

    • Reply
      January 30, 2018 at 2:05 pm

      You should not have put that thought in my head.

      *reaches for french fries and doesn’t stop dunking… ever*

  • Reply
    February 11, 2018 at 4:26 pm

    O trust me Liz it was gorgeous!!!!!!!

  • Leave a Reply