Peppercorn Sauce

7 September 2012

I love a good bit of steak with some peppercorn sauce, but the ready made sauces or sachets you can buy at the supermarket almost always contain wheat flour. So, after a couple of experiments from both myself and the husband, we came up with one that tastes just as good if not better.

Ingredients (serves 4-6)

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons flour (works okay with gluten free flour)
  • 1 1/2 cups milk
  • crushed peppercorns or a pepper mill with pepper corns which roughly grinds them (basically, NOT pre-ground pepper)
  • salt


  • Heat the olive oil and butter in a saucepan over a medium heat until the butter has melted.
  • Whisk in the flour and keep whisking for about 20 seconds.
  • Add the milk and whisk until thoroughly mixed in.
  • Add crushed or roughly ground peppercorns to taste. I don’t have specific quantities for this, just add a little, taste, add some more, keep tasting until the peppery taste is just how you like it.
  • Add a pinch or two of salt otherwise the sauce will taste a bit bland (despite all that pepper).
  • Turn the heat up to high. Keeping whisking until the milk begins to boil.
  • Remove the sauce from the heat and leave to stand and thicken for a couple of minutes, stirring occasionally. 

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