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Creamy Peppercorn Sauce

A velvety, flavorful sauce that transforms any dish into a gourmet delight with its smooth creaminess and bold peppercorn flavor.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: American, European
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup heavy cream For a lighter version, use half-and-half.
  • 2 tablespoons black peppercorns Lightly crush to release oils.
  • 1 tablespoon butter For added flavor.
  • 1 tablespoon olive oil Use extra virgin for best flavor.
  • 1 small shallot, finely chopped Sauté until tender.
  • Salt to taste Adjust as needed.

Method
 

Preparation
  1. Start by lightly crushing the black peppercorns using a mortar and pestle or the bottom of a heavy pan.
  2. In a medium skillet, heat the olive oil and butter over medium heat.
  3. Add the finely chopped shallots and sauté for about 2-3 minutes until they're tender and translucent.
  4. Stir in the crushed black peppercorns, cooking with the shallots for an additional minute.
  5. Slowly pour in the heavy cream, stirring constantly to combine.
  6. Reduce the heat to low and let it simmer gently for about 5-7 minutes, stirring occasionally, until it thickens.
  7. Taste the sauce and add salt and more pepper if needed before removing from heat.

Notes

To store, refrigerate in an airtight container for up to 3 days or freeze for up to a month. Reheat gently, adding a splash of cream or water if necessary. Feel free to add garlic, herbs, or lemon juice for additional flavors.