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Jamie Oliver Peppercorn Sauce

The peppercorn sauce from Jamie Oliver’s recipe has a beautiful deep warmth to it, perfect for a meaty steak. It only takes around 10 minutes to prepare, so you can have it simmer while your steak relaxes. For a hearty weekend meal, I enjoy it most when served over chips (without the meat).

A traditional steak sauce created with black peppercorns and cream for a wonderful, rich sauce that’s just suitable for a date night or a special event. We enjoy lots of peppercorns in our sauce, and although it might look like a lot, the roughness of the pepper cooks off and becomes gentler.

Jamie Oliver Peppercorn Sauce Ingredients

  • Black Peppercorns. Green peppercorns, which are a bit milder, are another option.
  • Cream. If you want to make a rich sauce that won’t separate, use double (heavy) cream instead of single (light) cream.
  • Stock. The beef stock was what we used, but any excellent, robust stock will do.
  • Shallots. Onions, either white or brown, can be used if they are finely diced.
Jamie Oliver Peppercorn Sauce
Jamie Oliver Peppercorn Sauce

Which Peppercorns Should You Use?

Green peppercorns are softer than entire black peppercorns and have a flowery, fragrant taste. Green peppercorns are available dried, but they’re usually brined or pickled and offered in cans or jars for a softer feel.

To increase the spicy flavor of dried whole peppercorns, roast them over medium heat before crushing them. In peppercorn sauce, entire peppercorns should be crushed or powdered.

If using dried peppercorns, skip the brined green and increase the entire black to 2 tablespoons. Instead of 1/4 teaspoon crushed pepper, use 1 1/2 teaspoons in step 4. Taste the sauce at the end and adjust the dried pepper amount to your liking.

You may also add a 1/4 teaspoon of Sichuan or Aleppo peppercorns to your sauce.

How To Make Jamie Oliver Peppercorn Sauce?

  • Place 3 teaspoons of peppercorns in a plastic bag and coarsely crush with a rolling pin (or use a pestle and mortar if you have one). We prefer a coarse texture to a fine powder, so avoid over-crushing. To place aside.
  • In a frying pan, melt the butter and oil over medium heat.
  • When the butter has melted, add the shallots, a pinch of salt, the remaining smashed peppers, and 1 teaspoon of whole peppercorns. Cook the shallots for 2 to 3 minutes, or until they are just beginning to soften.
  • Bring the stock and Worcestershire sauce to a boil, then simmer vigorously for 5 minutes, until the liquid has been reduced by half.
  • Incorporate the cream (if you have any juices from resting your steak, add them to the pan now too). Return to a simmer, then remove from heat.
  • Serve over steak.

What To Serve With Peppercorn Sauce?

Jamie Oliver Peppercorn Sauce
Jamie Oliver Peppercorn Sauce

How To Thicken Peppercorn Sauce?

Any pan sauce with a short cooking time, like this one, won’t thicken up much. The recipe suggests adding a slurry (cornstarch combined with a little water) towards the end if you want a thicker, more substantial sauce.

Can I Make Peppercorns Sauce Ahead?

Yes, let the Peppercorns sauce cool fully before storing it in the fridge for up to two days. Warm it up again over low heat while stirring until it reaches serving temperature.

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Jamie Oliver Peppercorn Sauce Nutrition Facts

Amount Per Serving

  • Calories 343
  • Total Fat 22g
  • Saturated Fat 13g
  • Trans Fat 0.5g
  • Cholesterol 54mg
  • Sodium 447mg
  • Potassium 432mg
  • Total Carbohydrate 16g
  • Dietary Fiber 2.2g
  • Sugars 4.2g
  • Protein 5.1g
  • Vitamin A 13%
  • Vitamin C 5%
  • Calcium 7%
  • Iron 7%

Nutrition Facts Source: Source

Jamie Oliver Peppercorn Sauce

Difficulty:BeginnerPrep time: 5 minutesCook time: 10 minutesRest time: minutesTotal time: 15 minutesServings:4 servingsCalories:343 kcal Best Season:Available

Description

The peppercorn sauce from Jamie Oliver’s recipe has a beautiful deep warmth to it, perfect for a meaty steak. It only takes around 10 minutes to prepare, so you can have it simmer while your steak relaxes. For a hearty weekend meal, I enjoy it most when served over chips (without the meat).

Ingredients

Instructions

  1. Place 3 teaspoons of peppercorns in a plastic bag and coarsely crush with a rolling pin (or use a pestle and mortar if you have one). We prefer a coarse texture to a fine powder, so avoid over-crushing. To place aside.
  2. In a frying pan, melt the butter and oil over medium heat.
  3. When the butter has melted, add the shallots, a pinch of salt, the remaining smashed peppers, and 1 teaspoon of whole peppercorns. Cook the shallots for 2 to 3 minutes, or until they are just beginning to soften.
  4. Bring the stock and Worcestershire sauce to a boil, then simmer vigorously for 5 minutes, until the liquid has been reduced by half.
  5. Incorporate the cream (if you have any juices from resting your steak, add them to the pan now too). Return to a simmer, then remove from heat.
  6. Serve over steak.
Keywords:Jamie Oliver Peppercorn Sauce, Peppercorn Sauce
Nutrition Facts

Servings 4


Amount Per Serving
Calories 343
% Daily Value *
Total Fat 22g34%
Saturated Fat 13g65%
Trans Fat 0.5g
Cholesterol 54mg18%
Sodium 447mg19%
Potassium 432mg13%
Total Carbohydrate 16g6%
Dietary Fiber 2.2g9%
Sugars 4.2g
Protein 5.1g11%

Vitamin A 13%
Vitamin C 5%
Calcium 7%
Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.