Peppercorn Sauce
5 min · 5 min active · makes ~530 ml · Medium · French
Peppercorn Sauce
A rich, glossy sauce built on crushed black peppercorns, shallots, garlic, and double cream, lifted with brandy and rounded with Dijon mustard. It has real heat from the pepper and a velvety body from the cream reducing into the beef stock.
TOTAL TIME
5 min
ACTIVE TIME
5 min
QUANTITY
~530 ml
DIFFICULTY
Medium
CUISINE
French
Who’s eating
A
Ingredients0/9
Tools0/3
Ingredients0/9 gathered · 4 servings
2tbsp
2piece
2clove
1tbsp
60ml
150ml
200ml
1tsp
to taste
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 2tbsp | — | — | ||
| 2 | 2piece | — | — | ||
| 3 | 2clove | — | — | ||
| 4 | 1tbsp | — | — | ||
| 5 | 60ml | — | — | ||
| 6 | 150ml | — | — | ||
| 7 | 200ml | — | — | ||
| 8 | 1tsp | — | — | ||
| 9 | to taste | — | — |
Tools4 items
Procedure17 steps
1 of 17
Crush the black peppercorns
to a rough, cracked texture
Black peppercorns · 2 tbsp
4 of 17
Melt the butter
Butter · 1 tbsp
medium heat
5 of 17
Add the chopped shallots to the saucepan
6 of 17
Sauté the chopped shallots and melted butter
Look for
until softened and translucent
medium heat
⏱ 4 min
ResultSautéed shallots7 of 17
Add the chopped garlic to the saucepan
8 of 17
Add the crushed peppercorns to the saucepan
9 of 17
Sauté the shallot and garlic clove mixture
Look for
until fragrant
medium heat
10 of 17
Add the brandy to the saucepan
Brandy · 60 ml
11 of 17
Reduce the shallot and garlic clove mixture
Look for
until alcohol smell has gone
medium heat
12 of 17
Add the beef stock to the saucepan
Beef stock · 150 ml
13 of 17
Simmer the beef stock mixture
Look for
until reduced by about half
medium heat
14 of 17
Add the double cream to the saucepan
Double cream · 200 ml
15 of 17
Add dijon mustard
Dijon mustard · 1 tsp
16 of 17
Simmer the beef stock mixture
Look for
until the sauce coats the back of a spoon
low heat
17 of 17
Add salt
Salt · to taste
Total Time5 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tbsp | Crush the black peppercorns → to a rough, cracked textureResultCrushed peppercornsused in step 8 | |
| 2 | 2 piece | Chop the 2 shallotsResultChopped shallotsused in step 5 | |
| 3 | 2 clove | Chop the 2 garlic clovesResultChopped garlicused in step 7 | |
| 4 | 1 tbsp | medium heat | Melt the butterResultMelted butter |
| 5 | Chopped shallotsstep 2 | Add the chopped shallots to the saucepanResultChopped shallots and melted butter | |
| 6 | — | medium heat | Sauté the chopped shallots and melted butterLook foruntil softened and translucent⏱ 4 minResultSautéed shallots |
| 7 | Chopped garlicstep 3 | Add the chopped garlic to the saucepanResultShallots, garlic cloves and butter | |
| 8 | Crushed peppercornsstep 1 | Add the crushed peppercorns to the saucepanResultShallot and garlic clove mixture | |
| 9 | — | medium heat | Sauté the shallot and garlic clove mixtureLook foruntil fragrantResultAromatic base |
| 10 | 60 ml | Add the brandy to the saucepanResultShallot and garlic clove mixture | |
| 11 | — | medium heat | Reduce the shallot and garlic clove mixtureLook foruntil alcohol smell has goneResultReduced brandy base |
| 12 | 150 ml | Add the beef stock to the saucepanResultBeef stock mixture | |
| 13 | — | medium heat | Simmer the beef stock mixtureLook foruntil reduced by about halfResultReduced sauce base |
| 14 | 200 ml | Add the double cream to the saucepanResultBeef stock mixture | |
| 15 | 1 tsp | Add dijon mustardResultBeef stock mixture | |
| 16 | — | low heat | Simmer the beef stock mixtureLook foruntil the sauce coats the back of a spoonResultPeppercorn sauce |
| 17 | to taste | Add saltResultPeppercorn Sauce | |
| Total Time | 5 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 319kcal | |
| 3g | |
| 27g | |
| 17g | |
| 8g | |
| 3g | |
| 1g | |
| 393mg |
Ingredients0/9
Tools0/3
french · Recipe
Peppercorn Sauce
A rich, glossy sauce built on crushed black peppercorns, shallots, garlic, and double cream, lifted with brandy and rounded with Dijon mustard. It has real heat from the pepper and a velvety body from the cream reducing into the beef stock.
Serves4
Total5 min
LevelMedium
Ingredients
- Black peppercorns2 tbsp
- Shallots2 piece
- Garlic clove2 clove
- Butter1 tbsp
- Brandy60 ml
- Beef stock150 ml
- Double cream200 ml
- Dijon mustard1 tsp
- Saltto taste
Tools
SaucepanPestle and mortarChef's knifeMortar pestle
Method
1
Crush the black peppercorns → to a rough, cracked texture
Result · Crushed peppercorns · used in step 8
Mortar pestleBlack peppercorns · 2 tbsp
2
Chop the 2 shallots
Result · Chopped shallots · used in step 5
Chefs knifeShallots · 2 piece
3
Chop the 2 garlic cloves
Result · Chopped garlic · used in step 7
Chefs knifeGarlic clove · 2 clove
4
Melt the butter
medium heatSaucepanButter · 1 tbsp
5
Add the chopped shallots to the saucepan
SaucepanChopped shallots · step 2
6
Sauté the chopped shallots and melted butterLook foruntil softened and translucent
medium heat4 minSaucepan
7
Add the chopped garlic to the saucepan
SaucepanChopped garlic · step 3
8
Add the crushed peppercorns to the saucepan
SaucepanCrushed peppercorns · step 1
9
Sauté the shallot and garlic clove mixtureLook foruntil fragrant
medium heatSaucepan
10
Add the brandy to the saucepan
SaucepanBrandy · 60 ml
11
Reduce the shallot and garlic clove mixtureLook foruntil alcohol smell has gone
medium heatSaucepan
12
Add the beef stock to the saucepan
SaucepanBeef stock · 150 ml
13
Simmer the beef stock mixtureLook foruntil reduced by about half
medium heatSaucepan
14
Add the double cream to the saucepan
SaucepanDouble cream · 200 ml
15
Add dijon mustard
SaucepanDijon mustard · 1 tsp
16
Simmer the beef stock mixtureLook foruntil the sauce coats the back of a spoon
low heatSaucepan
17
Add salt
Result · Peppercorn Sauce
SaucepanSalt · to taste
Printed 3 September 2026