James Martin Peppercorn Sauce is the ultimate steakhouse classic, recreated perfectly at home. Known for his love of rich, indulgent flavors, James Martin’s version of this sauce is luxurious, creamy, and packed with the warming heat of crushed peppercorns. Unlike thin, watery gravy, this sauce uses a base of beef stock reduced with cream and brandy to create a velvety, coating texture that elevates any cut of beef, chicken, or pork. It is quick to make, requiring just one pan and less than 20 minutes, yet it delivers a restaurant-quality finish that is impossible to replicate with a packet mix.
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Why You Will Love This Peppercorn Sauce Recipe:
- Intense Flavor: The combination of whole and crushed peppercorns provides a sophisticated heat that is spicy but not scorching, perfectly balanced by the sweet richness of the cream.
- Velvety Texture: By reducing the double cream (heavy cream) and stock properly, you achieve a glossy, thick sauce that clings to the meat without splitting.
- The Brandy Kick: The addition of brandy or cognac deglazes the pan, lifting all the caramelized flavors and adding a deep, warming back-note that defines a classic peppercorn sauce.
- Versatility: While it is famous for steak, this sauce is equally brilliant poured over grilled chicken breasts, pork chops, or even roasted mushrooms.
- Simple Ingredients: It relies on pantry staples like butter, shallots, stock, and cream, meaning you can whip it up while your steak rests.
Peppercorn Sauce Ingredients
- 2 tbsp black peppercorns, whole
- 1 tbsp green peppercorns in brine (optional, for a softer bite)
- 2 shallots, finely diced
- 2 cloves garlic, finely minced
- 50g butter (unsalted is best to control seasoning)
- 50ml brandy or cognac
- 200ml beef stock (good quality, rich stock)
- 200ml double cream (heavy cream)
- 1 tsp Dijon mustard (optional, for extra tang)
- Salt to taste
- Fresh parsley, finely chopped (optional garnish)
How To Make James Martin Peppercorn Sauce
- Crush the Peppercorns: Place the whole black peppercorns in a pestle and mortar and crush them coarsely. You want a mix of fine powder and larger chunks for texture. (If using green peppercorns, drain them and leave whole or lightly crush).
- Sauté Aromatics: Melt the butter in a frying pan over medium heat. Add the finely diced shallots and sauté gently for 3 to 4 minutes until soft and translucent but not browned. Add the minced garlic and cook for another 1 minute.
- Toast the Pepper: Add the crushed black peppercorns to the pan with the shallots. Cook for 1 minute to toast the pepper and release its aromatic oils.
- Flambé (Carefully): Turn up the heat slightly. Pour in the brandy. Be careful, as it may ignite if you are using a gas hob. Let it bubble vigorously for 1 to 2 minutes until the harsh alcohol smell disappears and the liquid has reduced by half. This step concentrates the flavor.
- Add Stock: Pour in the beef stock. Bring to a boil, then reduce the heat and simmer for 4 to 5 minutes until the liquid has reduced by about half again. This intensifies the beefy flavor base.
- Add Cream: Pour in the double cream (and green peppercorns/mustard if using). Stir well to combine.
- Simmer to Thicken: Simmer gently over medium-low heat for 3 to 5 minutes. The sauce should thicken until it coats the back of a spoon. Do not boil rapidly, or the cream might split.
- Season: Taste the sauce. Add salt as needed (the stock may be salty enough). If it is too thick, add a splash of water; if too thin, simmer a little longer.
- Serve: Stir in chopped parsley if desired and pour immediately over your steak or into a warmed jug.
Recipe Tips
- Toasting is Key: Don’t skip toasting the crushed peppercorns in the butter. This simple step unlocks the complex, floral notes of the pepper rather than just the heat.
- The “Pan Juices” Trick: If you have just cooked a steak, make the sauce in the same unwashed pan. The caramelized browned bits (fond) left behind by the meat will add an incredible depth of flavor to the sauce.
- Green vs. Black: Black peppercorns provide the heat; green peppercorns provide a softer, fruity, slightly pickled flavor. A mix of both gives the most authentic bistro taste.
- Alcohol-Free: If you cannot use alcohol, replace the brandy with an extra splash of beef stock and a teaspoon of Worcestershire sauce for depth, though the flavor will be less traditional.
What To Serve With Peppercorn Sauce?
This Peppercorn Sauce is the perfect partner for a Sirloin or Ribeye Steak. It also pairs beautifully with Roast Beef, Grilled Chicken, or a Seared Tuna Steak. Serve alongside Chunky Chips (steak fries) or Creamy Mashed Potatoes to soak up every drop.
How To Store Leftovers Peppercorn Sauce?
- Refrigerate: Let the sauce cool completely. Transfer to a small airtight container and store in the fridge for up to 3 days.
- Freeze: Cream sauces can separate when frozen, but this one stabilizes well due to the stock. Freeze for up to 1 month. Thaw in the fridge overnight.
How To Reheat Leftovers Peppercorn Sauce?
Avoid: Never use the microwave. High heat breaks the emulsion of cream sauces instantly, causing the fat to separate from the liquid, resulting in a greasy, curdled mess that cannot be fixed.
- Stovetop (Golden Rule): Reheat gently in a small saucepan over low heat. You must stir gently and constantly with a whisk to bring the emulsion back together. If it looks split or too thick, whisk in a teaspoon of cold water or fresh cream.
FAQs
You likely didn’t reduce the stock or the cream enough. Patience is key. Let the Peppercorn Sauce simmer gently until it coats the back of a spoon. It will also thicken slightly as it cools.
No, single cream does not have a high enough fat content and will curdle (split) when boiled with the alcohol and stock. You must use double cream or heavy whipping cream.
It has a kick, if you are sensitive to spice, reduce the black peppercorns to 1 tablespoon and crush them very finely, or use more green peppercorns which are milder.
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Peppercorn Sauce Nutrition Facts
Serving Size: 2 tablespoons
- Calories: 120 kcal
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 150mg
- Total Carbohydrate: 3g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 1g
James Martin Peppercorn Sauce
Course: Lunch, Sauce, SidesCuisine: French, BritishDifficulty: Easy4
servings5
minutes15
minutes120
kcalJames Martin’s luxurious steakhouse-style Peppercorn Sauce is a masterclass in rich, comforting flavors. It features a velvety blend of crushed black peppercorns, shallots, and brandy, reduced with double cream for a glossy finish. Perfectly balanced between spicy warmth and creamy indulgence, it is the ultimate accompaniment for steak or grilled chicken.
Ingredients
2 tbsp black peppercorns, whole
1 tbsp green peppercorns in brine (optional, for a softer bite)
2 shallots, finely diced
2 cloves garlic, finely minced
50g butter (unsalted is best to control seasoning)
50ml brandy or cognac
200ml beef stock (good quality, rich stock)
200ml double cream (heavy cream)
1 tsp Dijon mustard (optional, for extra tang)
Salt to taste
Fresh parsley, finely chopped (optional garnish)
Directions
- Crush the Peppercorns: Place the whole black peppercorns in a pestle and mortar and crush them coarsely. You want a mix of fine powder and larger chunks for texture. (If using green peppercorns, drain them and leave whole or lightly crush).
- Sauté Aromatics: Melt the butter in a frying pan over medium heat. Add the finely diced shallots and sauté gently for 3 to 4 minutes until soft and translucent but not browned. Add the minced garlic and cook for another 1 minute.
- Toast the Pepper: Add the crushed black peppercorns to the pan with the shallots. Cook for 1 minute to toast the pepper and release its aromatic oils.
- Flambé (Carefully): Turn up the heat slightly. Pour in the brandy. Be careful, as it may ignite if you are using a gas hob. Let it bubble vigorously for 1 to 2 minutes until the harsh alcohol smell disappears and the liquid has reduced by half. This step concentrates the flavor.
- Add Stock: Pour in the beef stock. Bring to a boil, then reduce the heat and simmer for 4 to 5 minutes until the liquid has reduced by about half again. This intensifies the beefy flavor base
- Add Cream: Pour in the double cream (and green peppercorns/mustard if using). Stir well to combine.
- Simmer to Thicken: Simmer gently over medium-low heat for 3 to 5 minutes. The sauce should thicken until it coats the back of a spoon. Do not boil rapidly, or the cream might split.
- Season: Taste the sauce. Add salt as needed (the stock may be salty enough). If it is too thick, add a splash of water; if too thin, simmer a little longer.
- Serve: Stir in chopped parsley if desired and pour immediately over your steak or into a warmed jug.
Notes
- Toasting is Key: Don’t skip toasting the crushed peppercorns in the butter. This simple step unlocks the complex, floral notes of the pepper rather than just the heat.
The “Pan Juices” Trick: If you have just cooked a steak, make the sauce in the same unwashed pan. The caramelized browned bits (fond) left behind by the meat will add an incredible depth of flavor to the sauce.
Green vs. Black: Black peppercorns provide the heat; green peppercorns provide a softer, fruity, slightly pickled flavor. A mix of both gives the most authentic bistro taste.
Alcohol-Free: If you cannot use alcohol, replace the brandy with an extra splash of beef stock and a teaspoon of Worcestershire sauce for depth, though the flavor will be less traditional.
