Mary Berry Peppercorn Sauce Recipe

This Mary Berry-inspired peppercorn sauce is a rich, creamy accompaniment with a gentle kick of crushed pepper and a savoury depth from stock and shallot. It has a smooth, spoonable texture that is lovely poured over steak or roasted vegetables. The recipe is easy enough for beginners and takes just 20 minutes from start to finish. It is an independently developed sauce, not an official Mary Berry recipe.

Ingredients for Peppercorn Sauce

For the sauce

• 10g unsalted butter
• 1 small shallot, finely chopped
• 2 teaspoons black peppercorns, lightly crushed
• 150ml beef stock
• 200ml double cream
• 1 teaspoon Dijon mustard
• Salt, to taste

Kitchen equipment

• Small saucepan or frying pan
• Wooden spoon or whisk
• Pestle and mortar, or a rolling pin
• Measuring jug and spoons

How to Make Peppercorn Sauce

This sauce is made on the hob, so there is no need to prepare an oven or bake it. Have the ingredients measured before you begin, and serve the sauce warm once it has thickened.

• Crush the peppercorns: Lightly crush the peppercorns with a pestle and mortar. Alternatively, place them in a small food bag and press them with a rolling pin. Leave some pieces fairly coarse for texture.
• Soften the shallot: Melt the butter in a small saucepan over a medium-low heat. Add the shallot and cook for 3 to 4 minutes, stirring often, until soft but not browned.
• Warm the pepper: Stir in the crushed peppercorns and cook for about 30 seconds, just until fragrant.
• Reduce the stock: Pour in the beef stock and bring to a gentle simmer. Cook for 4 to 5 minutes, until reduced by about half.
• Add the cream and mustard: Lower the heat and stir in the double cream and Dijon mustard. Simmer gently for 4 to 5 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon. Avoid a vigorous boil.
• Season and serve: Taste and add salt if needed. Spoon the warm sauce over your chosen main dish. If storing it, allow it to cool promptly and refrigerate within 2 hours.

Tips for the Best Peppercorn Sauce

How do I make the sauce thicker?

Let it simmer gently for a few extra minutes, stirring occasionally. The sauce thickens as moisture evaporates and will also thicken slightly as it cools. If it becomes too thick, stir in a splash of stock or water.

How can I stop the cream from splitting?

Keep the heat low after adding the cream and avoid boiling the sauce rapidly. Double cream is well suited to sauces, but gentle heat helps keep its texture smooth.

How do I control the peppery heat?

Start with 1 teaspoon of peppercorns for a milder sauce, or use the full 2 teaspoons for a more noticeable kick. Crush them coarsely and taste the sauce before adding any extra pepper.

Can I use the steak pan for extra flavour?

Yes. After cooking the steak, transfer it to a plate to rest and pour away excess fat, leaving the browned bits in the pan. Melt the butter, soften the shallot and continue with the recipe, scraping up the browned bits when you add the stock.

Serving Suggestions

• Spoon over a pan-seared steak and serve with chips or mashed potatoes.
• Pair with roast beef and buttery green beans.
• Serve alongside grilled chicken and roasted potatoes.
• Use vegetable stock and drizzle over roasted mushrooms or cauliflower steaks.

Storage and Reheating

Room temperature

Serve the sauce warm rather than leaving it out for an extended period. Do not leave it at room temperature for more than 2 hours; refrigerate it sooner in hot conditions.

Refrigerator

Transfer leftover sauce to a shallow airtight container and refrigerate within 2 hours. Keep for up to 3 days. Reheat gently in a saucepan until piping hot, stirring frequently and adding a splash of stock or water if needed. Reheat only the portion you plan to use.

Freezing

Freeze the cooled sauce in an airtight, freezer-safe container for up to 1 month. Thaw overnight in the refrigerator, then reheat gently until piping hot. The cream may separate slightly after freezing; whisking as it warms can help bring the sauce back together.

Nutrition Information

Approximate values per serving, based on four servings:

• Calories: 250 kcal
• Carbohydrates: 3g
• Protein: 2g
• Fat: 25g
• Saturated fat: 16g
• Sodium: 150mg

Nutrition values are estimates and vary with the ingredients, stock and salt used.

FAQs