Jamie Oliver’s Peppercorn Sauce is a rich and flavorful accompaniment that pairs perfectly with steak, chicken, or even roasted vegetables. This creamy sauce, spiked with the heat of cracked peppercorns, is a restaurant-style dish that can be easily recreated at home in under 20 minutes.
What is Jamie Oliver Peppercorn Sauce?
Jamie Oliver’s Peppercorn Sauce is a classic creamy sauce infused with the bold heat of crushed peppercorns and enriched with a splash of brandy or whiskey for extra depth. The sauce is cooked with heavy cream, butter, and stock, creating a velvety texture that perfectly complements the savory flavors of grilled meats and vegetables. It’s easy to make and brings a touch of sophistication to your meal.
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Why You Should Try This Recipe
- Quick and simple: Ready in under 20 minutes.
- Versatile: Perfect for steak, chicken, or roasted vegetables.
- Restaurant quality: Elevates any meal with minimal effort.
- Rich and creamy: The perfect balance of creaminess and peppery heat.
- Uses common ingredients: No need for fancy ingredients to make this sauce.
- Impresses guests: A crowd-pleaser that looks and tastes elegant.
Ingredients Needed to Make Jamie Oliver Peppercorn Sauce
- 1 tablespoon black peppercorns – crushed for the perfect amount of heat.
- 1 tablespoon butter – to sauté the peppercorns and add richness.
- 1 small shallot – finely chopped for subtle sweetness.
- 50ml (1.7 fl oz) brandy or whiskey – adds depth and enhances flavor.
- 150ml (5 fl oz) heavy cream – to create a smooth, creamy texture.
- 100ml (3.4 fl oz) beef or chicken stock – for extra flavor and richness.
- Salt – to taste.
Equipment
- Small saucepan
- Wooden spoon
- Mortar and pestle (for crushing peppercorns)
- Measuring cups and spoons
- Whisk
Instructions to Make Jamie Oliver Peppercorn Sauce
- Crush the peppercorns: Use a mortar and pestle to roughly crush the black peppercorns, ensuring some large pieces remain for texture.
- Sauté the peppercorns and shallots: In a small saucepan, melt the butter over medium heat. Add the crushed peppercorns and finely chopped shallots. Cook until the shallots soften, about 2-3 minutes.
- Add the brandy or whiskey: Carefully pour in the brandy or whiskey and allow it to simmer for a minute, letting the alcohol evaporate while it infuses the sauce with flavor.
- Add the stock and reduce: Stir in the beef or chicken stock, bring to a boil, and let it simmer for a few minutes to reduce slightly.
- Incorporate the cream: Lower the heat and stir in the heavy cream. Continue to simmer, stirring occasionally, until the sauce thickens to your desired consistency, about 5 minutes.
- Season and serve: Taste the sauce and add salt if needed. Serve immediately over steak, chicken, or your favorite vegetables.
What Goes Well With Jamie Oliver Peppercorn Sauce
- Grilled steak: A classic pairing for a rich, creamy peppercorn sauce.
- Roast chicken: Adds a creamy, peppery element to roast chicken.
- Mashed potatoes: Pour over mashed potatoes for an indulgent side.
- Roasted vegetables: Drizzle over roasted carrots or asparagus for extra flavor.
- Grilled fish: Surprisingly, it works well with firm white fish like cod.
- Pasta: For a unique twist, toss it with pasta for a creamy, peppery pasta dish.
Expert Tips for Making the Best Jamie Oliver Peppercorn Sauce
- Use freshly crushed peppercorns: Freshly crushed peppercorns provide the best flavor and texture for the sauce.
- Don’t skip the brandy or whiskey: It adds depth to the sauce, but you can substitute with more stock if you prefer to leave it out.
- Simmer to thicken: Be patient when simmering the sauce, allowing it to reduce and thicken naturally.
- Taste before salting: The stock may already have salt, so taste the sauce before adding more.
- Adjust the heat: If you prefer a milder sauce, reduce the amount of peppercorns slightly.
Easy Variations of Jamie Oliver Peppercorn Sauce
- Use green peppercorns: For a milder, fruitier heat, try using green peppercorns instead of black.
- Add garlic: Stir in a minced garlic clove with the shallots for extra flavor.
- Substitute the cream: For a lighter version, you can use half-and-half or even milk, though the sauce will be less rich.
- Make it dairy-free: Use plant-based butter and cream alternatives to create a dairy-free version.
- Add mustard: A teaspoon of Dijon mustard adds a subtle tanginess to the sauce.
Best Practices to Store Jamie Oliver Peppercorn Sauce
- Refrigerate leftovers: Store the sauce in an airtight container in the fridge for up to 3 days.
- Freeze for later: Peppercorn sauce can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
- Cool completely before storing: Let the sauce cool before refrigerating to prevent condensation.
Best Practices to Reheat Jamie Oliver Peppercorn Sauce
- Stovetop method: Reheat gently over low heat, stirring often to prevent the cream from splitting.
- Microwave method: Heat in short bursts, stirring in between to ensure even reheating.
- Add a splash of cream or stock: When reheating, you may need to add a bit more liquid to loosen the sauce.
Nutrition Value (per serving)
- Calories: 250
- Protein: 3g
- Fat: 22g
- Carbohydrates: 6g
- Fiber: 1g
FAQs
Can I make peppercorn sauce without cream?
Yes, you can make peppercorn sauce without cream by substituting it with milk, half-and-half, or a dairy-free alternative like coconut milk or almond milk. The sauce will be less rich, but still flavorful.
How do I thicken peppercorn sauce?
To thicken peppercorn sauce, let it simmer uncovered for a few extra minutes, allowing the liquid to reduce. You can also whisk in a small amount of cornstarch mixed with water to achieve a thicker consistency.
Can I make peppercorn sauce ahead of time?
Yes, peppercorn sauce can be made ahead of time. After cooking, allow the sauce to cool and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of stock or cream to loosen the consistency if needed.
What can I use instead of brandy in peppercorn sauce?
If you prefer not to use brandy, you can substitute it with whiskey, cognac, or simply use additional beef or chicken stock for a non-alcoholic option. The sauce will still be flavorful without the alcohol.
Final Words
Jamie Oliver’s Peppercorn Sauce is a quick and easy way to add a touch of luxury to your meals. Whether you’re drizzling it over a perfectly cooked steak or adding it to roasted vegetables, this sauce brings bold, peppery flavors balanced with a creamy texture. Try this recipe today and turn your everyday dishes into something extraordinary!
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- Jamie Oliver Slow Roast Leg of Lamb
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- James Martin Slow-cooked Brisket
- Delia Smith Slow Cooker Brisket
Jamie Oliver Peppercorn Sauce
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Sauce
- Method: Simmering
- Cuisine: British
Description
Jamie Oliver’s Peppercorn Sauce is a classic creamy sauce infused with the bold heat of crushed peppercorns and enriched with a splash of brandy or whiskey for extra depth. The sauce is cooked with heavy cream, butter, and stock, creating a velvety texture that perfectly complements the savory flavors of grilled meats and vegetables. It’s easy to make and brings a touch of sophistication to your meal.
Ingredients
- 1 tablespoon black peppercorns – crushed for the perfect amount of heat.
- 1 tablespoon butter – to sauté the peppercorns and add richness.
- 1 small shallot – finely chopped for subtle sweetness.
- 50ml (1.7 fl oz) brandy or whiskey – adds depth and enhances flavor.
- 150ml (5 fl oz) heavy cream – to create a smooth, creamy texture.
- 100ml (3.4 fl oz) beef or chicken stock – for extra flavor and richness.
- Salt – to taste.
Instructions
- Crush the peppercorns: Use a mortar and pestle to roughly crush the black peppercorns, ensuring some large pieces remain for texture.
- Sauté the peppercorns and shallots: In a small saucepan, melt the butter over medium heat. Add the crushed peppercorns and finely chopped shallots. Cook until the shallots soften, about 2-3 minutes.
- Add the brandy or whiskey: Carefully pour in the brandy or whiskey and allow it to simmer for a minute, letting the alcohol evaporate while it infuses the sauce with flavor.
- Add the stock and reduce: Stir in the beef or chicken stock, bring to a boil, and let it simmer for a few minutes to reduce slightly.
- Incorporate the cream: Lower the heat and stir in the heavy cream. Continue to simmer, stirring occasionally, until the sauce thickens to your desired consistency, about 5 minutes.
- Season and serve: Taste the sauce and add salt if needed. Serve immediately over steak, chicken, or your favorite vegetables.
