Dinner

Creamy Peppercorn Sauce (No Brandy Needed!) Recipe

ByElena Hart August 31, 2026August 31, 2026

Introduction

This creamy peppercorn sauce is a rich and flavorful addition to your favorite proteins, from steak to chicken or even roasted vegetables. Made without brandy, it’s easy to prepare and uses simple ingredients you likely have on hand.

A white bowl filled with thick, smooth, light brown sauce speckled with black pepper grains and small whole black peppercorns floating on top; a white spoon resting in the sauce on the right side of the bowl; bowl placed on a light wood surface with some black pepper scattered around; partially visible textured light gray and brown striped cloth on the left and a wooden bowl with coarse salt on the upper right corner; photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp unsalted butter
1 tsp freshly minced garlic

2 tsp green peppercorns in brine, drained (optional)
1 tsp freshly cracked black pepper, plus extra to serve

60 ml dry white wine (optional)
125 ml beef, chicken or vegetable stock

250 ml thickened (whipping/heavy) cream (full-fat only)
1 tsp Dijon mustard
1 tsp Worcestershire sauce

Sea salt flakes, to taste

Instructions

Step 1: If you’ve just cooked chicken, steak, tofu or another protein, keep the same pan to capture the browned bits for extra flavor. Turn off the heat and let the pan cool for 1–2 minutes. Otherwise, start with a clean, heavy-based pan over medium heat. Add the butter, then stir in the garlic, green peppercorns (if using), and freshly cracked black pepper. Cook for 30 seconds until fragrant.
Step 2: Add the white wine (if using), scraping up any browned bits from the bottom of the pan. Cook for 2–3 minutes, or until the wine has reduced by at least half.

Step 3: Pour in the stock and simmer for 2–3 minutes, allowing it to reduce by at least half.
Step 4: Stir in the cream, Dijon mustard, and Worcestershire sauce. Simmer gently for 5–6 minutes, keeping it at a gentle bubble and avoiding rapid boiling, until thickened.
Step 5: Season to taste with sea salt flakes if desired. Serve the sauce generously over steak, fries, chicken, or vegetables, finished with extra freshly cracked black pepper.

Tips & Variations

For a vegetarian version, use vegetable stock and omit Worcestershire sauce or substitute with a vegetarian alternative.
If you don’t have green peppercorns, increase the black pepper slightly for more heat and flavor.
Skip the white wine if you prefer an alcohol-free sauce; just use extra stock instead.

Use full-fat thickened cream for the best texture and richness; lighter creams may not thicken well.

Storage

Store any leftover sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring frequently to prevent the cream from separating. If the sauce thickens too much upon cooling, add a splash of stock or cream while reheating to loosen it.

How to Serve

The dish shows a white plate with a layer of golden-brown fries at the bottom, slightly crispy with some darker edges. On top of the fries are several thick slices of grilled steak, showing a dark seared outside and a juicy pink inside. A creamy beige peppercorn sauce with visible green peppercorns is poured over the steak and fries, spreading slightly on the plate. Behind the steak is a small pile of fresh green arugula leaves, adding a bright leafy texture to the dish. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce without alcohol?

Yes, simply omit the white wine and replace it with an equal amount of extra stock. This will still provide plenty of flavor without the alcohol.

What can I serve with creamy peppercorn sauce?

This sauce pairs beautifully with grilled or pan-fried steaks, chicken breasts, roasted vegetables, mashed potatoes, or fries. It adds a rich, peppery finish to many dishes.