Peppercorn sauce

This is a classic creamy peppery sauce made with simple ingredients. Use it on steak or grilled portobello mushrooms.

Prep time: 5 mins
Cook time: 5 mins
Servings: 2
Servings: 2


  • 1 tbsp black peppercorns
  • 2 tsp olive oil
  • 25g unsalted butter
  • 1 shallot, finely chopped
  • 125ml beef or veg stock, home made or made with a Kallo stock cube
  • 2 tsp coarse grain mustard
  • 4 tbsp double cream


Coarsely crush the peppercorns.

If using the sauce for steak, cook the steak first then set to one side. Or use whatever pan you’ve been cooking in.

Reduce the frying pan heat to low and add the butter and chopped shallot. Cook until soft and turn pale golden.

Add the crushed peppercorns, stock and mustard and simmer, stirring occasionally for 4-5 minutes.

Add the cream and heat through, making sure the sauce doesn’t boil.

Pour the sauce over whatever you’re using it on!

Nutrition Info

Peppercorn sauce

Don’t sweat the nutritional info of a delicious sauce, but if you’re keen this one contains vitamins A and B6 as well as small amounts of iron, calcium and potassium.

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An ounce of sauce covers a multitude of sins.

Anthony Bourdain

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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