creamy peppercorn sauce

A Creamy Peppercorn Sauce couldn&#039;t be more simple and delicious to make! This Peppercorn Sauce without brandy is about to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!

Creamy Peppercorn Sauce

tbsp Whole Black Peppercorns, (crushed (see notes))

/ 125 milliliters Beef Stock

Shallots, (finely diced)

Garlic, (finely diced)

tbsp Butter

Worcestershire Sauce

Salt, (to taste)

Deglaze

If you&#039;re frying steak, chicken, mushroom etc leave the juices in the pan. This will add a huge amount of flavour to the peppercorn sauce. Melt butter over medium heat and deglaze the pan if necessary. Fry shallots until fragrant and translucent (2-3mins).

Peppercorns

Add in garlic and peppercorns and fry for a minute or so until the garlic just begins to brown. Pour in Worcestershire sauce and beef stock, then stir in your cream. Add salt to taste.

Simmer

Reduce to a simmer until the sauce thickens enough to coat the back of a spoon. (8-12mins). It will thicken, just keep simmering and gently stirring.

Serve

Remove from heat and pour into jug. Just be aware it&#039;ll thicken the longer you leave it. Enjoy!

Succulent chicken breast and mushrooms in acreamy peppercorn sauce, this Creamy Peppercorn Chicken is a flavourful onepan wonder. Serve it with steamed veggies for a light weeknight meal or addsome creamy mash for an indulgent weekend dinner.

Creamy Peppercorn Chicken

chicken breasts

salt

black peppercorns ((notes))

black pepper ((notes))

vegetable oil

mushrooms

unsalted butter

garlic, crushed (or very finely chopped)

red onion, finely chopped

chicken stock

cream

Slice the chicken through it's thickness so that it turns into 2 thinner breast pieces. Season both sides with salt.

In a large frying pan or skillet over medium high heat, drizzle one teaspoon of the oil.

Add the mushrooms and cook stirring regularly until moisture has evaporated and they&#039;re starting to turn golden. Set aside.

Add another teaspoon of oil to the pan, then cook the chicken 4-5 minutes each side until golden and the inside is cooked (notes). Set the chicken aside with the mushrooms.

Turn the heat down to low-medium and remove the pan from the heat to let it cool for a minute. Back on the heat, add the remaining oil and butter and let the butter melt.

Add the onion and garlic to the pan and cook stirring until the onion has softened.

Add the chicken stock, peppercorns and half the cracked pepper and let it come to a simmer. Scrape any brown bits off the bottom of the pan. Let it cook for 2 minutes until it reduces slightly.

Stir in the cream and bring it all back to a simmer for another 2 minutes.

Add the chicken and mushrooms, including any juices they&#039;ve released, back to the pan and cook for a further 2 minutes until fully heated through and the sauce has thickened a little.

Taste the sauce and add the extra 1/4 teaspoon salt and remaining cracked pepper to taste.

Serve with mash or pasta and steamed veggies

This fettuccine pasta dish is served in a rich and creamy peppercorn sauce with sautéed mushrooms and fresh basil. Vegan, easy to prepare, and so good!

Mushroom Pasta with Creamy Peppercorn Sauce

raw cashews (soaked overnight)

water

tbsp vegan butter (or olive oil)

shallot (minced)

cognac

vegetable broth

tbsp peppercorns (crushed)

salt (adjust

cornstarch (diluted in 1 tbsp water)

parsley

tsp oil

mushrooms (sliced)

soy sauce

dry fettuccine pasta

Prepare the cashew cream: Drain the soaked cashews and transfer them to a blender. Add the water and blend until smooth and creamy. Note: feel free to add an extra tablespoon of water if the cream appears too thick. Set aside.

Prepare the sauce: Heat the butter in a medium saucepan over medium heat. Once hot, add the minced shallots and sauté for 2-3 minutes or until fragrant.

Deglaze with the cognac and let simmer for one minute. Next, pour in the vegetable broth and bring it to a simmer. Let simmer uncovered for 10-12 minutes or until the broth has reduced by about 1/3.

Pour in the cashew cream and add the crushed peppercorns. Stir to combine and cook uncovered for another 3-5 minutes.

Thicken the sauce: Add the diluted cornstarch to the sauce and cook for another 2 minutes, frequently stirring until the sauce has thickened. Season with the salt and stir in the chopped parsley. Remove from heat and cover to keep warm.

Peppercorn Sauce

Mushrooms: Heat the oil in a non-stick pan over medium heat. Once hot, add the mushrooms and sauté for 3-5 minutes. Deglaze with the soy sauce and cook for one more minute. Set aside.

Pasta: Bring a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions. Drain.

Combine: Add the drained pasta to the mushrooms. Pour in the peppercorn sauce and toss to coat. Heat for 1-2 minutes or until hot. Serve immediately topped with fresh basil and/or vegan parmesan!

The Rest

So in love with how this peppercorn sauce tastes. It fits beautifully with the pasta. Can't get enough of it 😋

Awesome!  I made one minor change. I noticed my sauce was thick enough without the cornstarch.  So I did not add it.  It was perfect that way a one does not want a sauce that is too thick.  Other than that I kept pretty true to the recipe. It was really good.  So good, that I now realize I never really have to use Heavy Cream for sauces. (Im not a pure Vegan but I'd say 85% of the meals I make have no animal in them)

I love peppercorn sauce and I'm sure it will taste amazing with pasta and mushrooms. Will try it soon and let you know how it goes!

I tried this recipe today. And guess what? My husband and even my picky teenager daughter loved it. It was surprising for me, because usually they are not into spicy food much. The thing is the spiciness of your recipe was perfect for us. Not too spicy, just enough to keep it tasty. Thanks for another fantastic recipe, Thomas! Your blog never disappoints me. :)

I just made this and indeed it was easy! The nutritional yeast added a hint of cheese like flavor. I added a little ground pepper and some wilted baby kale to the pasta.   I will make this again.

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