Creamy Peppercorn Sauce
This Creamy Peppercorn Sauce without brandy is easy and affordable and will elevate any meal whether it's a weeknight or date night!
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Servings: 6
Calories: 92kcal
Ingredients
- 1 tablespoon whole peppercorn medley
- 1 tablespoon unsalted butter
- 2 tablespoons white onion minced
- 1 large garlic clove minced or pressed
- 1 teaspoon flour
- 1/2 cup heavy cream
- 1 cup low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon sugar
Instructions
- Crush peppercorns using a pestle and mortar or place in a plastic bag and crush using a rolling pin. Set aside.
- Over low heat, melt the butter in a large skillet. Add the onion and garlic, sauteing until soft and fragrant.
- Whisk in the flour to form a paste. Whisk in the cream until the mixture is smooth and bubbling.
- Whisk in the beef broth, Worcestershire sauce, salt, sugar and crushed peppercorns.
- Bring to a simmer, still over low heat, stirring occasionally. Simmer for 8-10 minutes, or until the mixture starts to thicken and coat the back of a spoon.
- Remove from heat and serve.
- If you've tried this recipe, come back and let us know it was in the comment
Nutrition
Calories: 92kcal | Carbohydrates: 2g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 286mg | Potassium: 115mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.1mg