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–+ servings
Simmer peppercorn sauce while stirring until ready to serve. Serve with chicken, pork, or beef.

Creamy Peppercorn Sauce

Creamy sauce made with shallots, garlic and peppercorns. Delicious over steak, pork or chicken.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Cuisine American, French
Servings 4 people
Calories 247 kcal

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
    Melt butter in a small saucepan
  • Add the shallots and sauté until translucent.
    2 shallots
    Sauté thinly sliced shallots until translucent.
  • Add the cracked peppercorns and minced garlic, sauté until aromatic.
    1 tbsp whole black peppercorns, 1 clove garlic
    Add the chopped garlic and cracked peppercorns, then sauté until aromatic.
  • 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
    Add the stock and stir to incorporate.
  • Stir the heavy cream into the sauce. Bring to a fast simmer, then reduce heat to medium-low.
    1 cup heavy cream
    Add the cream and stir. Bring to a fast simmer. Reduce until thickened.
  • 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
    Add thyme leaves and salt, taste and adjust seasonings. Continue to reduce until sauce is thick and creamy.
  • Ladle sauce over steak, chicken, or pork and serve.
    Creamy Peppercorn Sauce served over pan-seared New York strip.

Nutrition

Calories: 247kcal | Carbohydrates: 6g | Protein: 2g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 323mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 1mg
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