Gordon Ramsay’s Peppercorn Sauce is a rich, creamy, and florful accompaniment that enhances the taste of steak, chicken, and even roasted vegetables. This classic French-style sauce combines crushed peppercorns, brandy, beef stock, and hey cream to create a luxurious and slightly spicy sauce.
If you want to elevate your home-cooked steak to restaurant-quality levels, this quick and easy peppercorn sauce is a must-try!
What is Gordon Ramsay’s Peppercorn Sauce?Peppercorn sauce is a classic creamy sauce made with black peppercorns, shallots, beef stock, and cream, often flamed with brandy for added depth. Gordon Ramsay’s version is bold, velvety, and rich, making it the perfect finishing touch for a perfectly cooked steak.
Gordon Ramsay Peppercorn Sauce
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Gordon Ramsay Chimichurri Sauce Gordon Ramsay Philly Cheesesteak Gordon Ramsay Coffee-Rubbed Ribeye Steak Gordon Ramsay Chicken Fricassee Reasons to Try Gordon Ramsay’s Peppercorn Sauce Rich and bold flor – The peppercorns provide a slightly spicy kick, balanced by creamy and sory notes. Perfect for steak – Complements the juicy flors of beef without overpowering them. Quick and easy to make – Ready in under 10 minutes with minimal ingredients. Versatile sauce – Works well with steak, chicken, lamb, or even roasted vegetables. Restaurant-quality at home – Adds a fine-dining touch to your home-cooked meals. Ingredients Needed to Make Gordon Ramsay’s Peppercorn Sauce 2 tbsp whole black peppercorns (lightly crushed) 1 small shallot (finely chopped) 1 tbsp unsalted butter ¼ cup brandy or cognac ½ cup beef stock ½ cup hey cream 1 tsp Dijon mustard Salt to taste Instructions to Prepare Gordon Ramsay’s Peppercorn Sauce Crush the peppercorns – Lightly crush the black peppercorns using a mortar and pestle or the back of a knife. Sauté the shallots – In a medium skillet, melt butter over medium heat. Add finely chopped shallots and cook for 1-2 minutes until softened. Add the peppercorns – Stir in the crushed peppercorns and cook for 30 seconds to release their aroma. Deglaze with brandy – Pour in the brandy or cognac, and carefully flame (ignite) the alcohol with a long lighter (optional). Let it reduce for 1 minute. Simmer with beef stock – Add beef stock and let it reduce by half, about 2 minutes. Stir in Dijon and cream – Lower the heat and whisk in Dijon mustard and hey cream, stirring continuously until the sauce thickens (about 2 minutes). Season to taste – Add a pinch of salt if needed and stir well. Serve immediately – Pour over your forite steak, chicken, or roasted vegetables.
What Goes Well With Gordon Ramsay’s Peppercorn Sauce?
Perfectly Cooked Steak
Pairs beautifully with ribeye, filet mignon, sirloin, or New York strip steak.
Grilled Chicken BreastAdds a creamy, peppery contrast to grilled or pan-seared chicken.
Lamb ChopsEnhances the richness of lamb with its deep flors.
Roasted VegetablesDrizzle over roasted potatoes, Brussels sprouts, or mushrooms for extra indulgence.
Mashed PotatoesA creamy, peppery sauce pairs well with buttery mashed potatoes.
Key Tips for Making Gordon Ramsay’s Peppercorn Sauce Use Whole PeppercornsCrushing whole black peppercorns provides a bold, aromatic flor. Avoid using pre-ground pepper.
Flame the Brandy for Extra DepthIf safe, ignite the brandy in the pan for a rich, caramelized flor.
Simmer for the Right ThicknessLet the sauce reduce slightly for a thicker, more luxurious consistency.
Use Hey Cream for CreaminessHey cream or double cream ensures a smooth, rich texture without curdling.
Balance with Dijon MustardA small amount of Dijon mustard enhances the flor without overpowering the sauce.
Creative Variations of Gordon Ramsay’s Peppercorn Sauce Garlic Peppercorn SauceAdd 1 minced garlic clove when sautéing the shallots for extra depth.
Brandy-Free Peppercorn SauceSkip the brandy and use extra beef stock for an alcohol-free version.
Spicy Peppercorn SauceAdd a pinch of red pepper flakes or Cayenne pepper for a fiery twist.
Blue Cheese Peppercorn SauceMelt ¼ cup crumbled blue cheese into the sauce for an extra sory kick.
Vegan Peppercorn SauceUse coconut cream and vegetable broth instead of dairy and beef stock.
Storage Guidelines for Gordon Ramsay’s Peppercorn Sauce Refrigerate ProperlyStore in an airtight container in the refrigerator for up to 3 days.
Reheat GentlyReheat over low heat, stirring constantly. Do not boil, or the sauce may separate.
Avoid FreezingCream-based sauces can separate when frozen. It’s best to make fresh batches.
Add a Splash of Cream When ReheatingIf the sauce thickens too much in the fridge, whisk in a little warm cream to restore its consistency.
Reheating Tips for Gordon Ramsay’s Peppercorn Sauce Stovetop Method: Heat in a saucepan over low heat, stirring frequently. Microwe Method: Reheat in short 15-second bursts, stirring between each. Add Liquid If Needed: If the sauce thickens too much, add a splash of beef stock or cream. FAQs Can I make peppercorn sauce without brandy?Yes! Simply skip the brandy and use extra beef stock instead. You can also substitute red wine for a different depth of flor.
How can I make my peppercorn sauce thicker?Let the sauce simmer longer or add a teaspoon of cornstarch mixed with water for extra thickness.
Can I use milk instead of hey cream?Milk is not recommended, as it may curdle. For a lighter version, use half-and-half or evaporated milk.
Is this sauce gluten-free?Yes! Gordon Ramsay’s peppercorn sauce is naturally gluten-free, as it contains no flour or thickening agents.
Final WordsGordon Ramsay’s Peppercorn Sauce is a bold, creamy, and indulgent addition to your forite steak, chicken, or vegetable dishes. With rich brandy, aromatic peppercorns, and velvety cream, this sauce takes any meal to restaurant-quality status. Try it today and elevate your home-cooked steaks with this classic sauce!
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Peppercorn sauce is a classic creamy sauce made with black peppercorns, shallots, beef stock, and cream, often flamed with brandy for added depth. Gordon Ramsay’s version is bold, velvety, and rich, making it the perfect finishing touch for a perfectly cooked steak.
Author: Ekani Ella Prep Time: 5 Cook Time: 5 Total Time: 10 minutes Yield: Makes about ¾ cup 1x Category: Sauce Method: Simmering Cuisine: French Ingredients Scale 2 tbsp whole black peppercorns (lightly crushed) 1 small shallot (finely chopped) 1 tbsp unsalted butter ¼ cup brandy or cognac ½ cup beef stock ½ cup hey cream 1 tsp Dijon mustard Salt to taste Instructions Crush the peppercorns – Lightly crush the black peppercorns using a mortar and pestle or the back of a knife. Sauté the shallots – In a medium skillet, melt butter over medium heat. Add finely chopped shallots and cook for 1-2 minutes until softened. Add the peppercorns – Stir in the crushed peppercorns and cook for 30 seconds to release their aroma. Deglaze with brandy – Pour in the brandy or cognac, and carefully flame (ignite) the alcohol with a long lighter (optional). Let it reduce for 1 minute. Simmer with beef stock – Add beef stock and let it reduce by half, about 2 minutes. Stir in Dijon and cream – Lower the heat and whisk in Dijon mustard and hey cream, stirring continuously until the sauce thickens (about 2 minutes). Season to taste – Add a pinch of salt if needed and stir well. Serve immediately – Pour over your forite steak, chicken, or roasted vegetables. Did you make this recipe?Share a photo and tag us — we can’t wait to see what you’ve made!