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Mary Berry Green Peppercorn Sauce

Mary Berry Green Peppercorn Sauce
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Mary Berry’s Green Peppercorn Sauce is a creamy pepper-based sauce made with crushed green peppercorns, shallots, cream, stock, and brandy. It’s traditionally served with steak but pairs wonderfully with poultry, pork, or roasted vegetables. The sauce strikes the ideal balance between creaminess, spice, and depth of flavour.

Ingredients

  • Butter – 1 tbsp

  • Shallots – 1 small, finely chopped

  • Green peppercorns in brine – 2 tbsp, drained and lightly crushed

  • Brandy (optional) – 1 tbsp

  • Beef or chicken stock – 150ml

  • Double cream – 100ml

  • Dijon mustard – 1 tsp

  • Salt and black pepper – to taste

(Optional: Add a splash of Worcestershire sauce for extra depth.)

Instructions

Step 1: Sauté the shallots

Melt the butter in a small saucepan over medium heat. Add the chopped shallots and cook for 2–3 minutes until soft and translucent but not browned.

Step 2: Add the green peppercorns

Stir in the green peppercorns and lightly crush them with the back of a spoon to release their flavour. Cook for about a minute to infuse the butter with their aroma.

Step 3: Deglaze with brandy

Pour in the brandy (if using) and let it bubble for 30 seconds to allow the alcohol to evaporate. This step enhances the depth and richness of the sauce.

Step 4: Add stock and simmer

Add the stock and simmer gently for 3–4 minutes until the liquid reduces slightly, concentrating the flavour.

Step 5: Stir in cream and mustard

Reduce the heat to low and stir in the cream and Dijon mustard. Simmer for another 2–3 minutes until the sauce thickens and coats the back of a spoon.

Step 6: Season and serve

Taste and adjust seasoning with a little salt and black pepper. Serve immediately over steak, chicken, or vegetables.

Find it online: https://maryberrycooks.co.uk/mary-berry-green-peppercorn-sauce/