James Martin Peppercorn Sauce

This classic James Martin peppercorn sauce is rich, creamy, and full of gentle heat from cracked peppercorns. It has a smooth, glossy texture with a deep savoury flavour that pairs beautifully with steak, chicken, or roasted vegetables. The recipe is straightforward and beginner friendly, yet it delivers restaurant quality results at home. From start to finish, it takes around 20 minutes.

Ingredients

For the peppercorn sauce

• 1 tbsp unsalted butter
• 1 small shallot, very finely chopped
• 2 tsp green peppercorns in brine, drained and lightly crushed
• 1 tsp black peppercorns, lightly crushed
• 60 ml brandy or cognac
• 150 ml beef stock
• 150 ml double cream
• 1 tsp Dijon mustard
• Salt, to taste

How to Make James Martin Peppercorn Sauce

• Prepare the pan: Place a medium saucepan over gentle heat and add the butter. Allow it to melt slowly so it does not brown.
• Soften the shallots: Add the finely chopped shallot to the pan and cook for 3 to 4 minutes, stirring often, until soft and translucent.
• Add the peppercorns: Stir in the green and black peppercorns and cook for 30 seconds to release their aroma.
• Deglaze with brandy: Carefully pour in the brandy and let it bubble for 1 to 2 minutes until reduced by half. This cooks off the alcohol and deepens the flavour.
• Add stock and reduce: Pour in the beef stock and simmer for 4 to 5 minutes until slightly reduced.
• Finish with cream: Lower the heat and stir in the double cream and Dijon mustard. Simmer gently for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
• Season and serve: Taste and season with salt if needed. Serve hot over steak or your chosen dish.

Tips

How do I stop the sauce from splitting?

Keep the heat low once the cream is added and avoid rapid boiling. Gentle simmering gives the smoothest result.

Can I make it less spicy?

Reduce the amount of black peppercorns and rely more on green peppercorns for a milder heat.

What if my sauce is too thick?

Stir in a splash of warm stock or cream until it reaches your preferred consistency.

Serving Suggestions

• Sirloin or fillet steak
• Pan fried chicken breast
• Pork chops or pork medallions
• Roasted mushrooms or potatoes

Storage

Room temperature

This sauce should not be kept at room temperature. Serve immediately after cooking.

Refrigerator

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the hob.

Freezing

Freezing is not recommended as cream based sauces can separate when thawed.

Nutrition

• Calories: 210 kcal
• Carbohydrates: 4 g
• Protein: 2 g
• Fat: 20 g
• Saturated fat: 12 g
• Sodium: 320 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Peppercorn Sauce

Recipe by Milli RoseCourse: SauceCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and creamy James Martin peppercorn sauce with green and black peppercorns. Perfect for steak and quick to make.

Ingredients

• 1 tbsp unsalted butter

• 1 small shallot, finely chopped

• 2 tsp green peppercorns, drained

• 1 tsp black peppercorns, crushed

• 60 ml brandy

• 150 ml beef stock

• 150 ml double cream

• 1 tsp Dijon mustard

• Salt, to taste

Directions

• Melt butter in a saucepan over gentle heat.
• Add shallot and cook until soft.
• Stir in peppercorns and cook briefly.
• Add brandy and reduce by half.
• Pour in stock and simmer.
• Stir in cream and mustard and thicken gently.

Notes

• Keep heat low after adding cream.
• Adjust peppercorns to taste.
• Serve immediately for best texture.