This Gordon Ramsay Peppercorn Sauce Recipe is a creamy and rich recipe, which is made with black peppercorns and brandy. It’s the perfect sauce for steak, ready in about 15 minutes.
Jump to RecipeGordon Ramsay Peppercorn Sauce Recipe Ingredients
- 4 tsp black peppercorns (3 tsp coarsely crushed, 1 tsp left whole)
- 15g unsalted butter
- ½ tbsp sunflower oil
- 2 shallots, finely chopped
- ¼ tsp salt
- 3 tbsp brandy
- 180ml beef stock
- 1 tsp Worcestershire sauce
- 120ml double (heavy) cream
How To Make Gordon Ramsay Peppercorn Sauce Recipe
- Prepare the Peppercorns: Using a pestle and mortar or the flat side of a knife, coarsely crush 3 teaspoons of the black peppercorns. You want a mix of textures, not a fine powder. Leave the remaining teaspoon of peppercorns whole.
- Sauté the Aromatics: Heat the butter and sunflower oil in a small saucepan over medium heat. Add the finely chopped shallots, salt, and both the crushed and whole peppercorns. Sauté for 2–3 minutes until the shallots have softened and the peppercorns are fragrant.
- Deglaze with Brandy: Carefully pour in the brandy to deglaze the pan. Let it bubble for about 1 minute, scraping up any flavorful bits from the bottom, until the sharp alcohol smell has cooked off.
- Reduce the Stock: Add the beef stock and Worcestershire sauce. Increase the heat and let the mixture simmer vigorously for about 5 minutes, or until the liquid has reduced by half.
- Finish with Cream: Lower the heat and stir in the double cream. If you have just cooked a steak, add any resting juices from the plate now. Let the sauce simmer gently for another minute to warm through and slightly thicken. Do not let it boil.
- Serve: Taste the sauce and adjust the seasoning with more salt if needed. Pour the hot sauce over your cooked steak and serve immediately.
Recipe Tips
- How should I crush the peppercorns? Crush them coarsely, just once or twice. If you over-crush them into a fine powder, the sauce can become bitter. You want a mix of textures for the best flavor.
- What’s the secret to a thick, rich sauce? You must reduce the stock properly. Simmering the stock until it has reduced by half concentrates its flavor and naturally thickens the sauce base before you add the cream.
- How do I fix a split sauce? If the cream gets too hot and the sauce splits (looks separated or oily), take the pan off the heat immediately. Whisk in a tablespoon of cold cream. This will usually shock the emulsion and bring it back together into a smooth sauce.
- How do I balance the flavor if it’s too heavy? After the sauce is finished, give it a taste. If it feels a little too rich or heavy on the palate, a tiny squeeze of fresh lemon juice at the very end will brighten it up beautifully without making it taste lemony.
What To Serve With Peppercorn Sauce
This classic French sauce is the ultimate accompaniment for steak, but it also pairs wonderfully with:
- Pan-seared sirloin, fillet, or ribeye steak
- Grilled pork chops
- Roasted chicken breast
- Served over chunky chips or fries
How To Store Peppercorn Sauce
- Refrigerate: Cool the sauce completely and store it in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat very gently in a saucepan over low heat, stirring constantly. Do not let it boil. Freezing is not recommended as cream-based sauces can separate upon thawing.
Peppercorn Sauce Nutrition Facts
- Calories: 110kcal
- Carbohydrates: 5g
- Protein: 1g
- Fat: 9g
- Saturated Fat: 5g
- Sodium: 350mg
- Fiber: 1g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this sauce without brandy?
Yes. While brandy adds a classic, rich flavor, you can make a non-alcoholic version. Simply deglaze the pan with an equal amount of extra beef stock instead.
What kind of peppercorns are best?
Black peppercorns are traditional for this sauce. Tellicherry peppercorns are a high-quality option with a complex, pungent flavor. You could also use green peppercorns (which are milder) for a different style of sauce.
Can I make this sauce ahead of time?
You can prepare the sauce up to the point before adding the cream. Let the reduced stock base cool and store it in the fridge. When ready to serve, gently reheat the base and then stir in the cream at the end.
Gordon Ramsay Peppercorn Sauce Recipe
Course: SauceCuisine: FrenchDifficulty: Easy4
servings5
minutes10
minutes110
kcalA creamy, rich peppercorn sauce with a bold kick—perfect for elevating any steak to restaurant-level flavor.
Ingredients
4 tsp black peppercorns (3 crushed, 1 whole)
15g unsalted butter
½ tbsp sunflower oil
2 shallots, finely chopped
¼ tsp salt
3 tbsp brandy
180ml beef stock
1 tsp Worcestershire sauce
120ml double (heavy) cream
Directions
- Coarsely crush 3 tsp of the peppercorns.
- In a saucepan, heat butter and oil. Sauté shallots, salt, and all peppercorns for 2-3 minutes until soft.
- Carefully pour in the brandy to deglaze the pan and let it bubble for 1 minute.
- Add the beef stock and Worcestershire sauce. Simmer for 5 minutes until reduced by half.
- Lower the heat and stir in the cream (and any steak resting juices).
- Simmer gently to warm through, but do not boil.
- Taste, adjust seasoning, and serve immediately over steak.
Notes
- Crush the peppercorns coarsely, not into a fine powder, to avoid bitterness.
- Reducing the stock before adding the cream is essential for the sauce to thicken properly.
- If the sauce splits, take it off the heat and whisk in a tablespoon of cold cream to rescue it.
- A small squeeze of lemon juice at the end can brighten the flavor if the sauce feels too heavy.
