Peppercorn Cream Recipe
Make Peppercorn Cream Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Sauce
Pepper & Seasoning
Finishing
Method
Base Sauce
- 1
Sauté aromatics
Melt 2 tbsp unsalted butter in a medium skillet over medium heat. Add the finely minced shallot and cook, stirring occasionally, until translucent and softened, about 2–3 minutes. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to brown it.
- 2
Deglaze
Raise heat to medium-high and add 1 tablespoon dry white wine (if using). Scrape any browned bits from the pan and let the wine reduce by half, about 1–2 minutes. If not using wine, proceed to the next step.
- 3
Add stock
Pour in 1 cup beef or chicken stock. Bring to a simmer and reduce the liquid until it has thickened slightly and concentrated in flavor, about 6–8 minutes. The volume should reduce by roughly one-third.
Pepper & Seasoning
- 4
Incorporate pepper
Stir in 1 tablespoon crushed black peppercorns and 1 teaspoon drained green peppercorns (if using). Allow the mixture to simmer gently for 1–2 minutes to bloom the pepper aromatics into the sauce.
- 5
Add cream and flavorings
Reduce heat to low. Stir in 3 tablespoons heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon Worcestershire sauce. Simmer gently until the sauce thickens to coat the back of a spoon, about 2–3 minutes. Taste and add 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper, adjusting to preference.
Finishing
- 6
Mount with butter
Remove the pan from heat. Whisk in 1 tablespoon cold cubed unsalted butter, one piece at a time, until fully incorporated and the sauce is glossy and slightly thickened. This will finish and enrich the sauce.
- 7
Final adjustments & serve
If the sauce is too thick, thin with 1–2 teaspoons warm stock. If too thin, return to low heat and reduce briefly. Stir in 1 teaspoon finely chopped fresh parsley if using. Serve immediately over steak, roasted meats, or vegetables.