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Creamy Peppercorn Sauce

A rich and velvety sauce perfect for drizzling over steaks, chicken, or roasted veggies, made in just 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Heavy cream Can swap with half-and-half for a lighter option.
  • 1 cup Beef or chicken broth Homemade is best, but store-bought works fine.
  • 2 tablespoons Fresh cracked peppercorns Use a combination of black and green for complexity.
  • 2 tablespoons Butter Adds richness to the sauce.
  • 1 clove Garlic Optional; fresh is preferred but garlic powder can be used.
  • to taste Salt Be mindful of the saltiness of your broth.

Method
 

Preparation
  1. In a medium saucepan over medium heat, melt the butter until it’s bubbly but not browned.
  2. If using fresh garlic, add it to the pan and sauté for about 30 seconds until fragrant.
  3. Pour in your beef or chicken broth, stirring well to combine with the melted butter. Let it simmer for 3-4 minutes until slightly reduced.
  4. Gradually add the heavy cream, stirring constantly to blend it with the broth.
  5. Stir in the cracked peppercorns and let it simmer for an additional 2-3 minutes until the sauce thickens.
  6. Taste and season with salt as needed.
  7. Remove from heat and serve immediately over your favorite dish.

Notes

For a thicker sauce, let it simmer longer. Use cold ingredients for best results. Fresh cracked pepper is recommended for maximum flavor.