Creamy Peppercorn Sauce Recipe
This creamy peppercorn sauce is a rich and flavorful accompaniment, perfect for enhancing beef or steak dishes. Made with crushed black peppercorns, buttery cream, and savory beef stock, it delivers a velvety texture and a peppery kick that elevates any meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Approximately 1 cup of sauce, serving 4
- Category: Sauce
- Method: Stovetop
- Cuisine: French
Ingredients
Ingredients
- 1 tbsp black peppercorns, crushed
- ¼ cup heavy cream
- 2 tbsp butter
- ½ tsp salt
- 1 cup beef stock
- 1 tsp Dijon mustard
Instructions
- Heat Butter: Set a small pan over medium heat and add the butter. Allow it to melt completely, creating a rich base for the sauce.
- Add Ingredients: Stir in the beef stock, heavy cream, Dijon mustard, crushed black peppercorns, and salt into the melted butter, mixing well to combine all the flavors.
- Simmer Sauce: While stirring frequently, let the sauce simmer gently for 5 to 10 minutes. Watch for the sauce to thicken until it clings to the back of a spoon without dripping off.
- Remove from Heat: Once the sauce has thickened, take the pan off the heat to prevent overcooking and maintain the creamy texture.
- Serve: Pour the creamy peppercorn sauce directly over your cooked beef or steak, or transfer it into a small serving bowl to accompany the dish.
Notes
- This sauce pairs exceptionally well with steak, beef roasts, or grilled meats.
- For a smoother sauce, you may strain the peppercorns out after simmering.
- Adjust the amount of crushed peppercorns to make the sauce more or less spicy according to your taste.
- Contains dairy, so it is not suitable for lactose intolerant individuals.
Find it online: https://alinacooks.com/creamy-peppercorn-sauce-recipe/
