How To Make Peppercorn Sauce | Cookery School | Waitrose

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Chef Tutor Becca McGonagle shows you how to make creamy peppercorn sauce, a classic to serve with steak.

Rich and tangy in flavour, this peppercorn sauce is great to have fresh or to make in advance. Becca explains the importance of using fresh stock for your sauce as well as ways in which it can be altered to suit your personal taste.

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Ingredients:
1 tbsp rapeseed or sunflower oil
1 medium shallot, finely chopped
1 clove garlic, crushed or finely grated
1 tbsp black or green peppercorns
2 tbsp brandy
500g pot fresh Cooks’ Ingredients Beef Stock
100ml whipping cream
2 tsp Dijon mustard

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Date: February 9, 2022
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34 thoughts on “How To Make Peppercorn Sauce | Cookery School | Waitrose”

  1. Confusing peppercorn sauce with steak Daiana,, mustard? No fresh green peppercorn ! Colour of Beef stock looks so anaemic!
    none flaming the alcohol from brandy ,cook-sauce for another 20 minutes
    Oh dear 😢

  3. Noob question – new to cooking !!
    If we make the sauce in advance and reheat it, does that mean put it in the microwave or do we warm it over the stove? If the latter, how do you advise doing that e.g. heat strength, timing etc.
    Thanks!! <3

  4. I've heard the type of beef stock you use makes a HUGE difference. I tried making this sauce based on another video using (I think it was Swanson with 500ml of sodium per cup). Since it had so much sodium I didn't bother adding salt to the sauce and it didn't come out good at all – came out very bland. Is buying the right beef stock very important? I live in San Francisco, California USA. I don't know how to cook but I very much want to make this sauce for my steak. I saw your beef stock you use in Amazon UK. Do recommend buying the same sauce you are using?

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