This Creamy Garlic Peppercorn Sauce Is The Perfect Sauce For Steak, Chicken, Pork & So Much More!
How to make a creamy garlic peppercorn sauce. This recipe is super easy to make, and the flavours are unreal. With easy-to-follow instructions, you’ll be making the most delicious sauce in no time. You all loved my creamy garlic mushroom sauce and the garlic sauce, so here’s another. This sauce works well with steaks and is incredible with chicken, pork, vegetables, seafood and fish. It can also be used as a base for the pasta of your choice.
Creamy Garlic Peppercorn Sauce
Ingredients
- 3 Tbsp (42g) - Clarified Butter,
- 1 - Brown Onion, Diced
- 4 - Garlic Cloves, Sliced or Diced
- 3g (0.1oz) - Flat Leaf Parsley, Roughly Chopped
- 3 - Sprigs Of Thyme
- 2 Tbsp (40ml) - Brandy
- 2 Tbsp + ½ Tbsp (50ml) - Beef Stock
- 3 Tbsp (15g) - Cracked Black Pepper
- 10g (0.3oz)- Green Peppercorns
- 450ml - Thickened Cream
Method
- Place a large heavy-based pan over high heat & add in the clarified butter, allow to melt.
- Add in the diced onions & saute for 3 minutes until golden & translucent, stirring frequently. Add in the garlic & saute for 45 seconds, stirring the whole time.
- Pour in the brandy (see notes), reduce for 1 minute, stirring frequently. Add in the cracked black pepper, green peppercorns & beef stock, allow to reduce for a further 1 minute, or until reduced by half.
- Add in the chopped parsley, thyme & thickened cream, season to taste. Give the sauce a good mix & bring to a simmer. Once simmering, reduce the heat to low & allow the sauce to reduce for 10-12 minutes or until thickened (reduced by ½), stirring frequently.
- Once reduced, remove the sprigs of thyme & serve. Dig in.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Garlic Peppercorn Sauce Storage Instructions
This delicious sauce can be stored in the fridge for up to 4 days. Still, unfortunately, it’s not recommended to be frozen as the sauce will have a high risk of splitting upon reheating from frozen as the water particles will separate from the oils and fats and break the emulsion.
Creamy Garlic Peppercorn Sauce Reheating Instructions
Due to this being a cream-based sauce, you have to be very gentle and careful when reheating to prevent the sauce from splitting. Place the sauce in a pan over medium heat, gently heat, and stir until hot throughout, adding a splash of cream to freshen it up. Don’t microwave. The inconsistent and harsh heat will split the sauce.
Substitutes & Enhancements
- If you can’t consume alcohol, you can substitute the brandy for vegetable or chicken stock with no further changes to the recipe.
- Increase the number of green peppercorns to 30g (1.06oz) to make a more robust, more peppery-flavoured sauce.
Watch How To Make The Recipe
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