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Pepper Sauce

Pepper Sauce

  • Serves 2
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes

One of the most popular sauces, peppercorn adds a creamy, yet piquant, dimension to your favourite steak. Flambé at the brandy stage of the recipe for full Chef effect. Our Chef, Mike, recommends varying the amount of peppercorns to suit your personal taste.


  • 8g of shallots, finely chopped
  • 10g of salted butter
  • 8g of black peppercorns, crushed (for a milder sauce use only 5g)
  • 3 tablespoons of Brandy
  • 3 tablespoons of dry white wine
  • 100ml of water
  • 7g of meat gravy granules
  • 100ml of double cream


  1. In a small saucepan, over a low heat, add the butter and shallots and sweat gently for 1 minute. Add the crushed peppercorns and sweat for a further minute.
  2. Pour in the brandy and boil for 10 seconds (or Flambé if you are a confident cook) add the white wine and bring to the boil.
  3. Mix the gravy granules with 100mls of boiling water, add to the brandy and peppercorn mixture and bring to the boil.
  4. Add the double cream and simmer until the sauce has reduced to your desired consistency (it should coat the back of a spoon).
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