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Creamy Peppercorn Sauce

This creamy peppercorn sauce is a quick and luxurious addition to your dinner table, perfect for meats, veggies, or pasta with its rich, velvety texture and delightful peppery kick.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Sauce
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Heavy Cream Substitute half and half for a lighter version.
  • 2 tablespoons Butter Olive oil can be used for a lighter version.
  • 1 medium Onion, diced Shallots are a nice substitute.
  • 2 cloves Garlic, minced Fresh garlic is best; garlic powder works in a pinch.
  • 2 tablespoons Black Peppercorns, crushed Use freshly cracked pepper for best flavor.
  • 1 cup Beef or Chicken Stock Vegetable stock can be used for vegetarian version.
  • 1 tablespoon Worcestershire Sauce Can be omitted for a milder sauce.
  • to taste teaspoon Salt Enhances all the flavors.

Method
 

Preparation
  1. In a saucepan over medium heat, melt the butter. Add the diced onion and cook until translucent, about 3-4 minutes. Then add minced garlic and stir until fragrant, about 30 seconds.
  2. Toss in the crushed black peppercorns and let them toast slightly in the butter for another minute.
  3. Add beef or chicken stock to the pan, bringing it to a simmer. Let it reduce slightly for about 5 minutes.
  4. Lower the heat and stir in the heavy cream. Allow it to simmer for another 3-4 minutes until the sauce thickens.
  5. Add Worcestershire sauce and season with salt as needed. Stir well and remove from heat.
  6. Pour the creamy peppercorn sauce over your favorite protein or dish, and enjoy!

Notes

Store leftover sauce in an airtight container in the fridge for up to 3 days. The sauce can be frozen for up to 2 months, but it’s best used fresh.