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Member recipe

Peppercorn Sauce

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(4 ratings)

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Serves 4

Peppercorn Sauce

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  • 2 to 3 tablespoons peppercorns
  • 60g butter
  • 1 shallot, minced
  • 100ml brandy
  • 100ml beef stock
  • 60ml double cream


    1. 1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.
    2. 2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.
    3. 3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.

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Comments (10)

frwoodburn's picture

Great recipe. But when do you put the peppercorns in?

gillianbc's picture

Missing instruction for the peppercorns. I added the peppercorns at the beginning with the shallots. The brandy was a bit overpowering - I'd use half the amount next time. Didn't thicken when I added the cream so I used cornflour. Good, smooth, creamy sauce. Would serve 4 generously so I've frozen the half we didn't use.

Justin P's picture

Cook the peppercorns with the shallots. The brandy needs the alcohol to be burnt out by tilting the pan away and lighting it, that's why it tastes strong. I would say about 80ml.

SueDavisHR's picture

This worked for me and had a good flavour. I added peppercorns after boiling the stock so about the same time as the cream. It does take longer than 15 min though for the cream to thicken.

lazzychef's picture

Rubbish recipe - when are you supposed to add the peppercorns????!!!

sulik's picture

I've made this recipe now many times. For many people. It's amazing. Make sure you mince the shallots and cook well. Also use CRUSHED peppercorrns. And make sure you flambé or boil off the alchol in the brandy.

lazzychef's picture

Really? And when did you add said peppercorns? That step appears to be missing from the recipe. As is the flambe step.

cathywillatt's picture

Not tested in the Good Food Kitchen, but tested in my kitchen and it's terrible. A waste of ingredients. Don't try this at home.

Bens Jamin's picture

One does not simply add peppercorns to peppercorn sauce. It is a common misconception that peppercorn sauce actually contains peppercorns. The crushing is for pure plesure alone.

kateslough's picture

Hi. So when exactly should you add the crushed peppercorns to this sauce please? Your recipe doesn't say? Thanks

Questions (1)

radford1181's picture


Tips (2)

frwoodburn's picture

We put our peppercorns in after the shallots were soft, before the brandy

dav1dp's picture

I used pink and black peppercorns in a 2:1 ratio.
Can't see anywhere in the method for adding the peppercorns, so I add them just before the brandy.

One day I'd started making this and realised too late that I had no cream, so I used milk. This worked fine but I had to slake some cornflour to thicken the sauce.