web analytics
Frozen Peppercorn Sauce

Peppercorn Sauce – Tuesday Quick Recipe

Peppercorn Sauce

This week’s quick recipe is for something I like to make lots of and freeze (as long as you use it within the month it’s fine), is creamy peppercorn sauce.

I know everyone makes it differently and some people even add alcohol, but this is how I like it.



1 tablespoon of butter/margarine/low fat spread, etc. (personally I use Stork)


2 tablespoons crushed peppercorns


300ml of double cream (for a healthier option you can use milk)

Double Cream

150ml of beef stock

Beef Stock Cubes

Pinch of garlic powder

Garlic Powder




Medium sized saucepan

Measuring jug
Measuring jug



Silicone serving spoon

Silicone serving spoon


Melt the butter in the pan then add the peppercorns.  After a couple of minutes, add the beef stock and double cream ( or milk) then bring to boil.  Reduce the heat to a simmer, add the pinch of garlic powder and stir until the sauce thickens.  This will take 5-10 minutes normally, but can take double this time if using milk.

This recipe makes enough for about 4-6 people I find.  Although there are only two people in my house that like this sauce, I like to make this amount and this is where I freeze 3/4 of it, split into two containers.  That way I can defrost just enough for both of us if we are having steaks, beef dishes or other chicken dishes we can use it on.

Feel free to share you tips for recipes in the comments below.  or if you want to email in your recipes to feature in our weekly section – go for it, we love it when we get emails.

Thanks for reading!