Simple Creamy Peppercorn Sauce for Steaks and Vegetables

FROM THE SAUCEPAN

Before we even name this sauce, let’s talk about what it represents. A good sauce doesn’t just sit on food — it transforms it. This Simple Creamy Peppercorn Sauce is one of those rare recipes that feels luxurious but comes together in minutes. It’s the kind of sauce that turns a simple steak, roasted vegetables, or even mashed potatoes into something restaurant-worthy.

This is not an overcomplicated French culinary lecture. This is real, achievable elegance. The aroma of cracked peppercorns blooming in butter, the richness of cream gently simmering, the depth that builds layer by layer — this sauce earns its place in your recipe collection.

What Makes Peppercorn Sauce So Special?

Peppercorn sauce (also known as Sauce au Poivre) is a classic for a reason. The bold heat of peppercorns, softened by cream and balanced with savory notes, creates a sauce that enhances without overpowering.

This version is:

• Quick (ready in under 15 minutes)
• Foolproof
• Versatile
• Perfect for beginners and advanced cooks alike

INGREDIENTS

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp whole black peppercorns, lightly crushed
• 1 small shallot, finely minced
• 1 clove garlic, minced
• ½ cup beef broth (or vegetable broth)
• 1 cup heavy cream
• 1 tsp Dijon mustard
• Salt to taste

INSTRUCTIONS

1. In a skillet over medium heat, melt butter with olive oil.
2. Add crushed peppercorns and toast for 30 seconds until fragrant.
3. Stir in minced shallot and cook until softened, about 2 minutes.
4. Add garlic and cook for 20 seconds.
5. Deglaze the pan with broth, scraping up any browned bits.
6. Simmer until reduced by half.
7. Pour in heavy cream and whisk gently.
8. Stir in Dijon mustard.
9. Simmer 5–7 minutes until thickened.
10. Season with salt and serve warm.

Texture & Flavor Control

• Thicker sauce: Simmer longer
• Milder heat: Use green peppercorns
• Extra richness: Add a splash of cream at the end

Best Uses for Peppercorn Sauce

• Pan-seared steak
• Roasted cauliflower or broccoli
• Mashed potatoes
• Grilled chicken
• Portobello mushrooms

Storage & Reheating

Store in an airtight container for up to 3 days. Reheat gently over low heat, adding cream if needed.

Simple Creamy Peppercorn Sauce

A rich and velvety peppercorn sauce made with cream, cracked peppercorns, and savory aromatics, perfect for steaks and vegetables.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Course: Sauce

Cuisine: American, French

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 tbsp black peppercorns crushed
• 1 small shallot minced
• 1 clove garlic minced
• 0.5 cup beef broth
• 1 cup heavy cream

Equipment

• Skillet
• Whisk
• Knife

Method

 

1. Melt butter and oil, toast peppercorns.
2. Cook shallot and garlic until fragrant.
3. Deglaze with broth and reduce.
4. Add cream and simmer until thick.

Notes

Serve immediately for best texture.