A Creamy Peppercorn Sauce couldn’t be more straightforward and flavorful to make! This Peppercorn Sauce without cognac is going to be your go-to sauce for steak, chicken, portobello mushrooms, potatoes and everything between!
A brisk peppercorn sauce is the ideal expansion to any dinner. I’m not kidding, I pour this stuff over everything. I like to call it ‘sprucing up your supper’. That or simply pouring calories over your supper, since that is likewise very fun. Heavenly calories all things considered!
I’ve been fixated on peppercorn sauce for as far back as I can recollect. It for the most part began around the time got fixated on steak, since steak with peppercorn sauce is juuuuuust the awesome.
Also, don’t misunderstand me, I’ve had some really fair eatery peppercorn sauce in my time, yet truly, finding a decent peppercorn sauce is now and then lovely precarious. For me the best peppercorn sauce is velvety, yet muscular with a kick of zest. The greater part of the stuff you get served these days is practically similar to sauce with a couple of entire peppercorns skimming in it. Not for me.
In this way, in the wake of acknowledging I was transforming into a food upstart (that or a simply cream fanatic) I made it my central goal to make the best hand crafted smooth peppercorn sauce! Folks, I can’t communicate to you how simple it is make and the amount more scrumptious it is than any pepper sauce you’ve tasted previously.
