Jamie Oliver Peppercorn Sauce

There’s something special about making a silky, bold sauce at home—and this Jamie Oliver Peppercorn Sauce absolutely delivers. With rich cream, a splash of brandy, and the punchy warmth of crushed black peppercorns, it transforms even a simple steak into something restaurant-worthy. I whipped it up on a weeknight, and honestly, it shocked me how easy and satisfying it was. (inspired by Jamie Oliver)

Ingredients Needed

• 4 tsp Black Peppercorns
• 1 tbsp Unsalted Butter
• ½ tbsp Sunflower Oil (or use pan drippings from steak)
• 2 Shallots, finely chopped
• ¼ tsp Salt
• 3 tbsp Brandy
• ¾ cup (180 ml) Beef Stock
• 1 tsp Worcestershire Sauce
• ½ cup (120 ml) Heavy Cream (Double Cream)

How To Make Jamie Oliver Peppercorn Sauce

Prep the Peppercorns:

Start by putting 3 teaspoons of black peppercorns in a zip-lock bag, then use a rolling pin to gently crush them until they’re coarsely ground. Set aside 1 teaspoon of whole peppercorns for later. You want that lovely texture and bite.

Cook the Aromatics:

In a medium pan over medium heat, melt the butter with the sunflower oil. If you’ve got pan drippings from steak, definitely use those instead for an extra flavor boost. Once hot, toss in the chopped shallots, the crushed peppercorns, and the reserved whole ones. Add a pinch of salt. Cook everything down for 2–3 minutes, until the shallots soften and their sweetness starts to come through.

Deglaze with Brandy:

Pour in the brandy carefully—it may sizzle! Let it bubble for about a minute to burn off the alcohol and lift those delicious browned bits from the bottom of the pan.

Add Stock and Simmer:

Now add the beef stock and Worcestershire sauce. Turn the heat up to bring it all to a boil, then reduce and let it simmer for 5 minutes. This step is key to building a deep, concentrated flavor.

Stir in the Cream:

Once the liquid has reduced by about half, stir in the heavy cream. If you have any steak juices left in the pan, pour them in too. Let it simmer just until everything comes together, then turn off the heat.

Serve It Up:

Taste and adjust the seasoning if needed. This sauce is perfect poured over a juicy grilled steak, and honestly, it elevates the whole plate.

Why I Love This Recipe

I made this sauce on a random Tuesday to jazz up a couple of ribeye steaks—and wow, it tasted like something out of a steakhouse. It’s creamy, peppery, and just fancy enough to feel like a treat, but so easy that I didn’t stress one bit. The brandy adds a subtle sweetness that balances out the spice perfectly.

Recipe Tips

• Crush Peppercorns Gently: Don’t grind them too fine—those chunky bits add a lovely kick.
• Use Pan Drippings: Swap butter/oil for steak pan juices to deepen the flavor.
• Swap Brandy with Broth: No alcohol? No problem. Use more beef stock instead.
• Dairy-Free Alternative: Try silken tofu or cashew cream for a vegan twist.
• Thicker Sauce: Let it simmer longer or stir in a little cornstarch slurry.

How To Store This Jamie Oliver Peppercorn Sauce

At Room Temperature:

Best served fresh, but it can sit out for up to 1 hour during dinner.

In the Fridge:

Store in an airtight container for up to 3 days. It thickens as it chills, so stir it well when reheating.

In the Freezer:

Freeze in a sealed container for up to 1 month. Thaw overnight in the fridge before reheating.

Reheating:

Gently reheat on the stovetop over low heat, stirring frequently. Add a splash of stock or cream if it gets too thick.

Nutrition Facts (per serving)

• Calories: 193 kcal
• Carbs: 6g
• Protein: 2g
• Fat: 16g
• Sugar: 1g
• Fibre: 2g
• Sodium: 439mg

Let’s Answer a Few Questions!

Can I make this without cream?
Totally! Use blended cashews or silken tofu for a dairy-free version that’s still creamy.

What can I use instead of brandy?
Beef stock or a splash of balsamic vinegar works well in place of brandy.

Is this sauce spicy?
It’s got a warm, peppery kick but it’s not overpowering. You can always adjust the amount of crushed peppercorns.

Can I use milk instead of cream?
Yes! Whole milk with a bit of flour stirred in works well as a lighter alternative.

How do I make this gluten-free?
Just double-check that your Worcestershire sauce and brandy are gluten-free—most brands are, but it’s worth confirming.

Try More Recipes:

• Jamie Oliver Red Pepper Pasta Sauce
• Jamie Oliver Cranberry Sauce
• Jamie Oliver Cumberland Sauce Recipe