Peppercorn Sauce

Full product description

Creamy, punchy and steak-night essential. Our peppercorn sauce blends cracked black pepper with a rich, silky cream base and a splash of savoury stock for depth. It’s restaurant-style and ready in minutes—pour over steaks, pork chops, chicken or mushrooms and watch plates come back clean.

Why you’ll love it

• Bold black pepper kick in a silky, creamy sauce

• Perfect partner for steak, great with pork, chicken and veg

• Heat and pour convenience—weeknight fast, date-night fancy

• Balanced savoury depth with a gentle brandy/stock note (batch dependent)

Product details

• Classic peppercorn cream sauce (recipe may include stock, brandy/whisky, mustard)

• Supplied chilled or ambient depending on pack—see label

• Allergens: typically contains milk; may contain mustard and sulphites—please check the label

How to use

• Hob: Warm gently in a small pan, do not boil. Stir until hot and glossy, then serve.

• Microwave: Heat in short bursts, stirring between, until piping hot.

• Pan-finish trick: After cooking steak, deglaze the pan with a splash of water/stock, add the sauce and simmer 1–2 mins for extra flavour.

Serving ideas

• Ribeye or sirloin with chips and watercress

• Pork chops with mash and green beans

• Roast chicken or chicken schnitzel with a generous pour

• Mushroom medley: sautéed mushrooms on toast, topped with sauce

Storage & handling

• Store as per label (chilled or cupboard)

• Once opened, refrigerate and use within 2–3 days

• Heat until piping hot before serving; do not freeze unless stated

FAQs

Is it very spicy?
Pepper-forward with gentle heat, not chilli-hot.

Gluten free?
Many versions are; check the label for thickener/allergen info.

Can I thin or thicken it?
Yes—splash of stock to loosen, simmer to thicken. A knob of butter adds gloss.

Does it contain brandy?
Some batches include a brandy/whisky note—see ingredients list.