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The peppercorn sauce from Jamie Oliver’s recipe has a beautiful deep warmth to it, perfect for a meaty steak. It only takes around 10 minutes to prepare, so you can have it simmer while your steak relaxes. For a hearty weekend meal, I enjoy it most when served over chips (without the meat).
A traditional steak sauce created with black peppercorns and cream for a wonderful, rich sauce that’s just suitable for a date night or a special event. We enjoy lots of peppercorns in our sauce, and although it might look like a lot, the roughness of the pepper cooks off and becomes gentler.
Peppercorn Sauce Ingredients
Black Peppercorns. Green peppercorns, which are a bit milder, are another option.
Cream. If you want to make a rich sauce that won’t separate, use double (heavy) cream instead of single (light) cream.
Stock. The beef stock was what we used, but any excellent, robust stock will do.
Shallots. Onions, either white or brown, can be used if they are finely diced.
Which Peppercorns Should You Use?
Green peppercorns are softer than entire black peppercorns and have a flowery, fragrant taste. Green peppercorns are available dried, but they’re usually brined or pickled and offered in cans or jars for a softer feel.
To increase the spicy flavor of dried whole peppercorns, roast them over medium heat before crushing them. In peppercorn sauce, entire peppercorns should be crushed or powdered.
If using dried peppercorns, skip the brined green and increase the entire black to 2 tablespoons. Instead of 1/4 teaspoon crushed pepper, use 1 1/2 teaspoons in step 4. Taste the sauce at the end and adjust the dried pepper amount to your liking.
You may also add a 1/4 teaspoon of Sichuan or Aleppo peppercorns to your sauce.
How To Make Jamie Oliver Peppercorn Sauce?
Place 3 teaspoons of peppercorns in a plastic bag and coarsely crush with a rolling pin (or use a pestle and mortar if you have one). We prefer a coarse texture to a fine powder, so avoid over-crushing. To place aside.
In a frying pan, melt the butter and oil over medium heat.
When the butter has melted, add the shallots, a pinch of salt, the remaining smashed peppers, and 1 teaspoon of whole peppercorns. Cook the shallots for 2 to 3 minutes, or until they are just beginning to soften.
Bring the stock and Worcestershire sauce to a boil, then simmer vigorously for 5 minutes, until the liquid has been reduced by half.
Incorporate the cream (if you have any juices from resting your steak, add them to the pan now too). Return to a simmer, then remove from heat.
Serve over steak.
A traditional steak sauce created with black peppercorns and cream for a wonderful, rich sauce that’s just suitable for a date night or a special event. We enjoy lots of peppercorns in our sauce, and although it might look like a lot, the roughness of the pepper cooks off and becomes gentler.
Peppercorn Sauce Ingredients
Black Peppercorns. Green peppercorns, which are a bit milder, are another option.
Cream. If you want to make a rich sauce that won’t separate, use double (heavy) cream instead of single (light) cream.
Stock. The beef stock was what we used, but any excellent, robust stock will do.
Shallots. Onions, either white or brown, can be used if they are finely diced.
Which Peppercorns Should You Use?
Green peppercorns are softer than entire black peppercorns and have a flowery, fragrant taste. Green peppercorns are available dried, but they’re usually brined or pickled and offered in cans or jars for a softer feel.
To increase the spicy flavor of dried whole peppercorns, roast them over medium heat before crushing them. In peppercorn sauce, entire peppercorns should be crushed or powdered.
If using dried peppercorns, skip the brined green and increase the entire black to 2 tablespoons. Instead of 1/4 teaspoon crushed pepper, use 1 1/2 teaspoons in step 4. Taste the sauce at the end and adjust the dried pepper amount to your liking.
You may also add a 1/4 teaspoon of Sichuan or Aleppo peppercorns to your sauce.
How To Make Jamie Oliver Peppercorn Sauce?
Place 3 teaspoons of peppercorns in a plastic bag and coarsely crush with a rolling pin (or use a pestle and mortar if you have one). We prefer a coarse texture to a fine powder, so avoid over-crushing. To place aside.
In a frying pan, melt the butter and oil over medium heat.
When the butter has melted, add the shallots, a pinch of salt, the remaining smashed peppers, and 1 teaspoon of whole peppercorns. Cook the shallots for 2 to 3 minutes, or until they are just beginning to soften.
Bring the stock and Worcestershire sauce to a boil, then simmer vigorously for 5 minutes, until the liquid has been reduced by half.
Incorporate the cream (if you have any juices from resting your steak, add them to the pan now too). Return to a simmer, then remove from heat.
Serve over steak.
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