Cream/ Sauces 'n' Dips

Creamy Peppercorn Sauce

January 27, 2018 (Last Updated: February 27, 2019)

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!  

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 at just how easy it is.

Creamy Peppercorn Sauce Process Shots

How to make a Peppercorn Sauce

  1. 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.
  2. 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.
  3. Then it’s just a matter of simmering until thickened! No flour or cornstarch needed, it’ll thicken just beautifully by itself.

Easy right?

Just one more thing to cover.

Creamy Peppercorn Sauce Mushroom

Peppercorn Sauce without Brandy or Alcohol

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.

Also, all of these creamy peppercorn sauce ingredients are cheap and convenient. If you haven’t got brandy lying about the house it’s slightly annoying buying a bottle for the use of about 1/4 cup of it!

So weighing things up, the small benefit of using it isn’t worth the hassle, in my opinion.

Anywho, steak anyone?

Creamy Peppercorn Sauce for Steak

Because realistically, pepper sauce for steak is literally the most heavenly thing on earth.

But things just got real intense and the potatoes came out.

If you thought pouring a creamy peppercorn sauce over a thick juicy steak was good, try pouring it over a hasselback potato and watch it side between the cracks.

Oh me oh my.

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

Creamy Peppercorn Sauce Potato

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How to make Creamy Peppercorn Sauce without Brandy (Full Recipe & Video)

Creamy Peppercorn Sauce Without Brandy

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!'   
5 from 6 votes
Print Pin Rate
Course: Main Course, Sauce
Cuisine: English
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 142kcal


  • 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


  • 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.
  • Melt your butter over medium heat and deglaze the pan if necessary. Fry your shallots until fragrant and translucent. (2-3mins)
  • Add in your garlic and peppercorns and fry for a minute or so until the garlic just begins to brown. 
  • Pour in your Worcestershire sauce and beef stock, then stir in your cream.
  • Add salt to taste.
  • Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-10mins).

Quick 1 min demo!


a) If you're not frying anything in the pan prior to the sauce, then start from melting the butter.
b) Spice - 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) Crushing the peppercorns -  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) Using Brandy - If you still fancy adding Brandy, add it after the butter is melted. Allow it to simmer for a few seconds and then stand back and ignite the vapours with a match. Leave the flames to die down naturally to burn off all the alcohol. This is an important step as it it leaves a glossy/syrupy texture that helps thicken your sauce. If you are not confident with these steps please don't attempt them.
e) Calories - based on a division of 4. The whole peppercorn sauce recipe = 570 calories.


Nutrition Facts
Creamy Peppercorn Sauce
Amount Per Serving
Calories 142 Calories from Fat 131
% Daily Value*
Fat 14.5g22%
Saturated Fat 9g45%
Trans Fat 0.1g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 4.1g
Cholesterol 47mg16%
Sodium 47mg2%
Potassium 74mg2%
Carbohydrates 2.2g1%
Sugar 2.2g2%
Protein 1.7g3%
Vitamin A 1050IU21%
Vitamin C 0.8mg1%
Calcium 580mg58%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

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

Pork Homemade Skinless Sausages

If you loved this Peppercorn Sauce recipe be sure to pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!


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  • Reply
    June 20, 2019 at 4:22 am

    This looks amazing! Is it possible to make this with a heavy cream rather than a double cream?

  • Reply
    February 22, 2019 at 11:29 am

    Are you able to make this in advance and refrigerate until ready to use?

    • Reply
      February 22, 2019 at 6:26 pm

      You absolutely can yes! 🙂

  • Reply
    February 11, 2018 at 4:26 pm

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

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

    5 stars
    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
    Shashi at SavorySpin
    January 30, 2018 at 12:56 pm

    5 stars
    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
    Jessica Fasano Formicola
    January 30, 2018 at 12:30 pm

    5 stars
    That sauce looks incredible!

    • Reply
      January 30, 2018 at 1:51 pm

      Thanks, Jessica! 🙂

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

    5 stars
    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
    January 30, 2018 at 11:55 am

    5 stars
    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!) 🙂

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