Try my creamy peppercorn sauce recipe. Savory, creamy, and peppery with a hint of thyme. It’s easy to make, and tastes terrific on skillet ribeye steak, roasted pork chops, or roasted chicken.
Creamy Peppercorn Sauce Recipe
Creamy Peppercorn Sauce
Equipment
- cutting board
- kitchen knife
- molcajete and tejolote – or a spice grinder
- small saucepan
- large spoon
- measuring cups
Ingredients
- 1 tbsp butter
- 2 shallots – small, sliced thin
- 1 tbsp whole black peppercorns – cracked
- 1 clove garlic – minced
- ½ cup stock – beef or chicken
- 1 tsp Worcestershire sauce
- 1 cup heavy cream
- ¼ tsp kosher salt
- 1 tsp fresh thyme leaves – minced
Instructions
- Melt butter in a small saucepan over medium heat.1 tbsp butter
- Add the shallots and sauté until translucent.2 shallots
- Add the cracked peppercorns and minced garlic, sauté until aromatic.1 tbsp whole black peppercorns, 1 clove garlic
- Add the stock and Worcestershire sauce. Use beef stock if serving with steak. Use chicken stock if serving with chicken or pork. Stir to incorporate.1/2 cup stock, 1 tsp Worcestershire sauce
- Stir the heavy cream into the sauce. Bring to a fast simmer, then reduce heat to medium-low.1 cup heavy cream
- Add the salt and thyme leaves. Stir to incorporate. Taste and adjust salt to your liking. Continue to cook over medium-low heat while frequently stirring until sauce is thickened. Keep at a low simmer until ready to serve.1/4 tsp kosher salt, 1 tsp fresh thyme leaves
- Ladle sauce over steak, chicken, or pork and serve.
PRIVATE NOTES
Nutrition
More Information
A great sauce adds a delicious finishing touch to a well-prepared meal. The best sauce will enhance the flavor of what it’s paired with, but not overpower it. Creamy peppercorn sauce is a subtly aromatic sauce that will not mask the great flavor of pan-seared steak, or whatever roasted meat it’s served with. It’s a great, basic sauce that can easily be adapted to suit a given meal.
A Sauce by Any Other Name
Creamy Peppercorn Sauce is also known as Sauce au Poivre, which literally means “sauce made with pepper” in French. It is traditionally served with steak, such as a pan-seared fillet mignon coated with coarsely cracked peppercorns.
Variations
Instead of thyme, try a pinch of Herbs de Provence, especially when pairing with chicken. You could also leave out the thyme, or replace it with rosemary, minced parsley or chives.
Pairings
In addition to steak, chicken, or pork chops, sauce au poivre would taste great with pork tenderloin, or even salmon. Try it drizzled over Garlic Mashed Potatoes, or even roasted vegetables. It’s delicious! Of course, some freshly baked French Baguettes would be perfect to sop up any extra sauce on your plate.
Related Recipes
Perfect Mashed Potatoes
French Baguettes
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