Stocks & Sauces

Green peppercorn sauce recipe

Indulge in the rich flavours of this versatile green peppercorn sauce recipe, an ideal accompaniment to a sirloin steak or in a jug alongside a porterhouse steak. Green peppercorn sauce also pairs beautifully with veal and pork loin chops, especially if some fresh tarragon is added at the end. Simply source a jar or tin of green peppercorns in brine; any unused peppercorns can be stored in the fridge, maintaining their freshness. For an extra kick, I often add more peppercorns to the sauce and prepare a little extra, making it a delightful treat when reheated and served with Cumberland sausage and creamy mashed potatoes the following day.

Sliced medium-rare steak covered in green peppercorn sauce.

Serves 4


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  1. Melt the butter in a pan and add the shallots, garlic and green peppercorns and cook over a gentle heat for a good 5-minutes, or until the shallots have softened.
  2. Add the brandy and flambé it if you wish or otherwise count to ten and add the chicken stock.
  3. Bring to a boil and reduce by half.
  4. Then add the cream and bring to a simmer and cook for 5-minutes.
  5. The sauce will have thickened a little and turned to a delicate café au lait tan.
  6. Check the seasoning and keep to one side until needed.