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Member recipe

Peppercorn Sauce

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(28 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.

Comments, questions and tips

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Sana T's picture
Sana T
21st Apr, 2020
Gorgeous sauce and an easy to follow recipe. I added one tablespoon of peppercorns with the butter at the start.
27th Sep, 2019
Very easy except when do you put the peppercorns in???
18th Jul, 2019
It's a decent recipe... as far as the peppercorns go, I replaced tablespoons with teaspoons and it was bang on! I added them after the shallot had been on for 5 mins. Also banged in a spoon of mustard as other people have commented. Turned out nice :)
Simon Kosh's picture
Simon Kosh
14th May, 2019
I'm making this later today. Going to add a crushed garlic clove & a teaspoon or 2 of Dijon mustard
Valerie Addy's picture
Valerie Addy
8th Jan, 2019
I only used 1 dessertspoon of peppercorns and that was hot! Also the method does not say when to add the peppercorns. Thirdly, I think it would be best to amend the method to make sure it is clear why you must add brandy first! This was my first attempt so I mistakenly added the brandy to the stock, then added to pan, nearly caught the kitchen alight! My mistake. Otherwise it was a good sauce.
Katie Thomas's picture
Katie Thomas
8th Jan, 2019
people are dead pedantic. Just add the peppercorns when you think is best... not hard.Was so tasty. I love a lot of pepper so for me this was AMAZING. If you aren't a huge fan of pepper I'd recommend halving the amount of pepper. Other than that, fab recipe.
3rd Nov, 2018
Great recipe - will never have to buy again! (Add the pepercorns with the shallots)
Craig Haley's picture
Craig Haley
2nd Nov, 2018
3 table spoons of peppercorns? I did think twice but carried on. Way too overpowering. Also the recipe doesn't say when to add the peppercorns........ Horrendous. Half I put it in a bowl on the side and didn't ruin my steak.
Fanmail Only's picture
Fanmail Only
27th May, 2018
Good recipe but like another user I found the volume of brandy a bit too much- maybe 50-70ml next time
James Davison's picture
James Davison
27th Jan, 2018
Fried off the shallot then realised that nowhere in the recipe does it tell you when to add the crushed peppercorns! How has this been allowed to be put up on the site?


Donna Bird's picture
Donna Bird
21st May, 2020
Can I remove brandy and increase stock or should the cream increase?
13th Nov, 2018
No mention of when to add the pepper corns ?
10th Nov, 2013
Wennerblom Familjen's picture
Wennerblom Familjen
21st Jan, 2020
I use this recipe every time I need a good pepper sauce! LOVE IT! Made it for my whole family recently and everyone kept mentioning how good it was, it was a crowd pleaser! Works every time! They forgot to add when to add the Green pepper, so I add them in between the shallots and the brandy. (I personally don’t like to have to eat around the large peppercorns so I sometimes add a little bit of pepper powder in place of some full peppercorns) It also works to substitute brandy for bourbon if you don’t have any brandy at home.
8th Jul, 2019
It doesn't actually say when to add the peppercorns! I'm assuming it's with the beef stock. Quite a good and simple recipe although I will reduce the amount of peppercorns next time as it was too hot.
8th May, 2018
Message forgets to add when to add the peppercorns but I assume it means with the Shallots. Nice recipe.
9th Feb, 2016
We put our peppercorns in after the shallots were soft, before the brandy
12th Sep, 2013
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.