Whisky peppercorn sauce

    20 min

    Peppercorn sauce is taken to new heights with the addition of whisky. Enjoy with steak, pork, chicken or even prawns.


    Yorkshire, England, UK
    169 people made this

    Serves: 4 

    • 300ml beef stock
    • 1 tablespoon cracked peppercorns (green or black, or a mixture)
    • 30ml whisky
    • 225ml double cream
    • salt to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In a small saucepan over medium heat, combine beef stock and cracked peppercorns. Simmer until reduced to slightly, to about 225ml, stirring frequently. Add whisky and cream. Continue simmering, without boiling, until reduced to about 200ml.

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    Reviews in English (7)


    Fantastic recipe. Have just made this for our steak and was so easy to make.  -  14 Jul 2013


    Great sauce,i added a couple of finely diced chestnut mushrooms with the peppercorns to give it a little more depth and deglazed the pan with whisky before adding.An absolute keeper,thank you candyman.  -  30 Sep 2014


    Fantastic recipe, just added some onions to it to make it slightly denser  -  29 Dec 2013