Peppercorn Recipe

Sauté shallot

Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Do not brown.

Deglaze

Add the white wine (or brandy) to the skillet to deglaze, scraping any fond from the bottom. Cook until the liquid is reduced by about half, roughly 1–2 minutes.

Add stock

Pour in the beef or veal stock and bring to a gentle simmer. Reduce the stock until it thickens slightly and concentrates in flavor, about 6–8 minutes.

Crack peppercorns

While the stock reduces, coarsely crack the black peppercorns using a mortar and pestle or by placing them in a zip-top bag and crushing with a rolling pin. You want a mix of coarse pieces and some finer bits for texture and aroma.

Add pepper and aromatics

When the stock has reduced, stir in the coarsely cracked black pepper, drained green peppercorns (if using), Dijon mustard, and Worcestershire sauce. Continue to simmer gently for 2–3 minutes to allow the flavors to meld.

Finish with cream and butter

Lower the heat to medium-low and whisk in the heavy cream. Allow the sauce to come to a gentle simmer — do not boil vigorously — until it slightly thickens, about 3–5 minutes. Remove from heat and stir in the remaining 1 tablespoon unsalted butter to give the sauce a glossy finish.

Adjust thickness

If the sauce is thinner than desired, make a slurry by mixing 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Whisk the slurry into the simmering sauce a little at a time and cook for another 1–2 minutes until it reaches the desired consistency.

Season and serve

Taste and adjust seasoning with up to 1 teaspoon kosher salt or additional Worcestershire/Dijon as needed. Serve hot spooned over steaks, roasted meats, or grilled vegetables.