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Creamy Peppercorn Sauce Without Brandy
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4.85 from 20 votes

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Sauce
Cuisine: British, Western
Servings: 4
Calories: 142kcal
Cost: £1.50 / $2


  • Medium-Large Frying Pan
  • Wooden Spoon
  • Pestle & Mortar or Zip Lock Bag & Rolling Pin (for peppercorns)
  • Jug (for stock & serving)
  • Sharp Knife & Chopping Board


  • 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 butter over medium heat and deglaze the pan if necessary. Fry shallots until fragrant and translucent (2-3mins).
  • Add in garlic and peppercorns and fry for a minute or so until the garlic just begins to brown. Pour in 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. (8-12mins). It will thicken, just keep simmering and gently stirring.
  • Remove from heat and pour into jug. Just be aware it'll thicken the longer you leave it. Enjoy!



a) Pan Juices - 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) Storage/Reheating - Allow to completely cool then store in the fridge for 2-3days (longer at your discretion). Reheat on the stove over LOW heat, stirring as you go to ensure the sauce doesn't split. Only heat until it's warmed through again, don't rapid simmer or you risk the sauce splitting. You can also do this in short bursts in the microwave, stirring between each stint.
f) Calories - based on a division of 4. The whole peppercorn sauce recipe = 570 calories.


Calories: 142kcal | Carbohydrates: 2.2g | Protein: 1.7g | Fat: 14.5g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4.1g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 47mg | Potassium: 74mg | Sugar: 2.2g | Vitamin A: 1050IU | Vitamin C: 0.8mg | Calcium: 580mg