Peppercorn Sauce

This rich and creamy peppercorn sauce is the perfect accompaniment to steak, chicken, or pork. Made with crushed peppercorns, butter, and a splash of brandy or cream, it adds a bold and luxurious touch to any dish.

Ingredients:

• 2 tbsp whole black or green peppercorns (lightly crushed)

• 2 tbsp unsalted butter

• 2 tbsp shallot, finely minced (or green onion)

• 1/2 cup brandy or cognac (optional, but adds great depth)

• 1/4 cup beef broth (or chicken broth)

• 1/2 cup heavy cream

• 1 tsp Dijon mustard (optional, for extra flavor)

• 1/2 tsp Worcestershire sauce (optional, for umami)

• 2 tbsp fresh dill chopped

• Kosher or sea salt, to taste

Instructions:

1. Toast the Peppercorns

1. Lightly crush the peppercorns using a mortar and pestle or the back of a knife.

2. Heat a dry skillet over medium heat, then add the crushed peppercorns. Toast for 30 seconds to release their aroma.

2. Build the Sauce

3. Add butter to the pan and let it melt.

4. Sauté the shallot for 1–2 minutes until softened and fragrant.

3. Deglaze & Simmer

5. Deglaze the pan with brandy or cognac (if using). Let it bubble and reduce for 1–2 minutes, scraping up any flavorful bits.

6. Pour in the beef broth and simmer for 2–3 minutes until slightly reduced.

4. Finish with Cream

7. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Simmer for 2–3 minutes until thickened.

8. Taste and adjust seasoning with salt if needed.

Serving Suggestions:

Best served with: Steak, grilled chicken, pork chops, or roasted vegetables.
Pair with: A bold red wine like Cabernet Sauvignon or Malbec.

This peppercorn sauce is creamy, flavorful, and restaurant-quality—perfect for elevating your next meal!