How to make peppercorn sauce

Peppercorn sauce

Great sauce which tastes amazing and is very easy to make in a very short time.
Course Side Dish
Cuisine French
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 701kcal


  • 2 pcs Shallots
  • 2 tbsp Whole peppercorns
  • 40 g Butter
  • 100 ml Heavy cream
  • 1 pcs Stock cube
  • 125 ml Water
  • 1 tsp Mustard
  • 50 ml Brandy
  • Salt


  • Firstly peel the shallots and chop them up.
  • Take the peppercorns and using a pestle and mortar grind them gently. Don't grind them to flour they need some texture.
  • Melt the butter at low heat in a saucepan and then fry the shallots for 5 minutes.
  • Add the rest of the ingredients: Peppercorns, cream, mustard, brandy, crumble in the stock cube, and pour in 125ml of boiling water.
  • WHen everything is in place stir it all together and leave to simmer for 10-20 minutes. Stir regularly, until you’re happy with the thickness of the sauce.
  • And then, season generously with salt and serve right away.



Serving: 398g | Calories: 701kcal | Carbohydrates: 13.91g | Protein: 8.2g | Fat: 63.56g | Saturated Fat: 39.28g | Polyunsaturated Fat: 2.46g | Monounsaturated Fat: 18.37g | Trans Fat: 0.05g | Cholesterol: 201mg | Sodium: 709mg | Potassium: 353mg | Fiber: 1.6g | Sugar: 9.21g | Vitamin A: 4950IU | Vitamin C: 10.7mg | Calcium: 160mg | Iron: 1.3mg