Cream/ Simple Sauces

Creamy Peppercorn Sauce

January 27, 2018 (Last Updated: June 14, 2020) by Chris Collins

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!
4.79 from 14 votes
Print Pin Rate
Course: Main Course / Sauce
Cuisine: English
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings (click & slide): 4
Calories: 142kcal

Ingredients (check list):

  • 1 tbsp Whole Black Peppercorns, crushed (see notes)
  • 1 cup / 250ml Double Cream, at room temp (Heavy Cream in US)
  • 1/2 cup / 125ml Beef Stock
  • 2 small Shallots, finely diced
  • 1 clove Garlic, finely diced
  • 1 tbsp  Butter
  • 1 tsp 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). It will thicken, just keep simmering.

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). It's 1 tbsp measured of whole peppercorns, then crushed. Not 1 tbsp crushed pepper.
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
    September 17, 2020 at 6:51 pm

    would it turn out fine if I substituted the Worcestershire sauce for something like soya sauce? 🙂

  • Reply
    keshel jeena
    September 16, 2020 at 11:08 am

    Can I substitute the double cream with another ingredient ?
    I cant wait to try it 🙂


    • Reply
      Chris Collins
      September 17, 2020 at 9:37 am

      Unfortunately the cream makes up the bulk of the sauce, so couldn’t offer a sub for this. Double cream is also known as heavy cream or heavy whipping cream in other parts of the world if this helps!

  • Reply
    Russell Bushnell
    August 22, 2020 at 8:33 pm

    5 stars
    The sauce is wonderful! How long will it keep in the refrigerator and can you freeze it in small portions?!

    • Reply
      Chris Collins
      August 26, 2020 at 10:18 am

      Glad it went down well, Russell! I usually keep it tightly sealed in the fridge for 3-4days, just use your discretion past that. Freezing dairy is always a little tricky, but this has a fairly high content so you should be fine. I’d recommend thawing in the fridge then reheating, just to reduce the chance of it splitting. Upon reheating make sure you keep it on a very low heat and gently stir, again, to avoid the sauce splitting. Don’t allow it to bubble. If you do find it starting to split take it off the heat and stir in some room temp heavy/double cream, sometimes this helps bring it back together. Hope this helps!

  • Reply
    June 5, 2020 at 9:09 pm

    5 stars
    Mate, this was awesome! Used half a diced small onion as had no shallots but still this was the best pepper sauce I’ve ever made. Nice

    • Reply
      Chris Collins
      June 6, 2020 at 9:48 am

      Lee, that’s awesome to hear! Glad it went down well 🙂

  • Reply
    Jackie G
    June 5, 2020 at 8:16 pm

    5 stars
    I’ve never made a peppercorn sauce before but my husband asked for it and I’m always up for something new. After lots of reading I went with this recipe and it turned out delish! Even my teenage daughter that doesn’t like sauce on her food put it on her steak and mashed potatoes. Thanks for the recipe, definitely a keeper!

    • Reply
      Chris Collins
      June 6, 2020 at 9:47 am

      That’s awesome, Jackie! Glad it went down well with the family. Thanks for popping back and sharing your thoughts 🙂

  • Reply
    John MacArthur
    May 23, 2020 at 1:22 am

    5 stars
    This is what I was looking for…thanks #Hannah_Short for your comment/recommendation! Slainté

  • Reply
    April 11, 2020 at 2:18 am

    5 stars
    This is by far the best peppercorn sauce I have had. My dad was in the meat business for 40 years. I’ve been fortunate to eat at some great restaurants. This is the best. Period. End of discussion. Now, if you can find me a good steak Diane recipe…..

    • Reply
      Chris Collins
      April 11, 2020 at 10:32 am

      Wow, what a compliment! Thanks Brian! And thanks so much for popping back and leaving a review. Steak Diane TBA

  • Reply
    March 29, 2020 at 12:10 pm

    Turned out amazing. I added some garlic and thyme to it as well as I like herbs in my sauces. But upon reheating, it separated and didn’t hold it’s consistentcy. Any ideas on how to do that?
    Great recipe regardless.

    • Reply
      Chris Collins
      March 30, 2020 at 11:54 am

      Thyme sounds like a delicious addition, glad it turned out to your liking in the first instance! 🙂 I’ve actually not experienced the sauce splitting when reheating before. I’d just recommend reheating on a low temp in a saucepan, whisking as you go to smooth out the sauce. Sometimes when something like cream hits heat straight from the fridge it can split, so maybe if the sauce was straight out the fridge bring it to room temp, and again, just a very gentle heat. Hope this helps!

  • Reply
    December 28, 2019 at 2:12 am

    5 stars
    Suitable for muslims.

  • Reply
    Seng, Matthias
    December 27, 2019 at 4:37 pm

    5 stars
    Like this recipe, your site too..
    try to add some pomegranate seeds to this sauce – it´s great

    • Reply
      Chris Collins
      December 27, 2019 at 4:43 pm

      Pomegranate sounds like an interesting addition! Glad it turned out well for you, thanks for popping back and sharing your feedback 🙂

  • Reply
    December 22, 2019 at 10:16 pm

    2 stars
    Followed the recipe although cut down on On the peppercorn cause I’m not a fan of spicy food O but I have to say it was not creamy it was kind of curdled with lots of little bumps

    • Reply
      Chris Collins
      December 24, 2019 at 12:03 pm

      Hi Ann!

      Sorry to hear you didn’t have much luck with the recipe. Unfortunately sometimes when cream hits heat it can curdle, which is what seems to have happened with you. If you were to try it again (which I’m hoping you will, it’s a truly delicious sauce!) I’d just check the following:

      First that it’s double cream (heavy cream in the US) you’re using. This has a much lower chance of curdling than single/thin cream. Also, it’s important to have the stock simmering on heat no higher than a medium flame before you add the cream. Having it any higher would increase the chance of curdling. I know ‘medium’ can sometimes be subjective so just a little lower than last time should do the trick. Bonus tip would be having the cream at room temp.

      Thanks for popping back and sharing your feedback and hope you love the sauce next time! Chris.

    • Reply
      July 5, 2020 at 8:11 pm

      I used single cream, but to avoid it curdling I turned down the heat to low and took out a couple of spoons of the sauce from the pan in a separate bowl and slowly added the cream, while continuously mixing. This brings the cream to the same temp as the sauce in the pan and once all the cream is added, I take a couple more spoons of the sauce from the pan and mix well before adding everything back into the pan. Lovely sauce and added a lot of flavour to the steak.

  • Reply
    Alex Miller
    October 24, 2019 at 7:09 am

    Is IT possible to reheat? Looks great

    • Reply
      Chris Collins
      October 24, 2019 at 9:47 am

      Yep! You can definitely reheat.

      • Reply
        Alex Miller
        October 24, 2019 at 10:56 am

        Sweet. Will give a review after i make it.

  • 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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