Peppercorn Sauce
This creamy savory sauce with a little bit of peppery zip is perfect for pairing with steak, vegetables, chicken, and so many more things! Pair your meal with a red wine with rich peppercorn notes for added zip.
Ingredients
- 1 tbsp whole black peppercorns lightly crushed
- 2 tbsp butter
- 1 shallot finely minced
- 1/2 cup beef consomme
- 1/2 cup heavy cream
- 2 tsp honey dijon mustard
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Instructions
- Lightly crush the black peppercorns using a mortar and pestle or the back of a knife. You want them cracked but not ground to a fine powder.
- In a saucepan over medium heat, melt the butter. Add the minced shallots and sauté for about 2 minutes until soft and translucent. Stir in the crushed peppercorns and let them toast slightly for 2-3 minutes.
- Pour in the beef consomme and let it simmer until reduced by half, about 3–4 minutes.
- Lower the heat and stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Let it gently simmer for another 2–3 minutes until the sauce thickens slightly.
- Taste and add salt if needed (but remember, the beef broth may already be salty). Serve immediately.
Notes
Tips:
- Adjusting Thickness: If you prefer a thicker sauce, let it simmer a bit longer or add a cornstarch slurry (mix 1 teaspoon cornstarch with 1 teaspoon water).
- For Extra Creaminess: Add a small knob of butter at the end and swirl it into the sauce.
- Pairing Idea: This sauce works especially well with a medium-rare steak, as the creamy and peppery flavors balance the beef’s richness.