Creamy Pink Peppercorn Sauce
A quick and easy creamy pink peppercorn sauce that adds a vibrant punch of floral spice and richness to chicken, steak, fish, or roasted vegetables. Ready in just 5 minutes, it’s a versatile and comforting flavor booster.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Cuisine: French-inspired
Ingredients
- 1 tablespoon (6 grams) whole pink peppercorns, lightly crushed
- 1 cup (240 ml) heavy cream
- 1 tablespoon (14 grams) unsalted butter, softened
- 2 tablespoons (30 grams) finely minced shallots
- 1 clove garlic, minced
- 1/4 cup (60 ml) dry white wine (e.g., Sauvignon Blanc)
- 1 teaspoon Dijon mustard
- Up to 2 tablespoons (30 ml) chicken or vegetable broth, to loosen sauce if needed
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Crush the pink peppercorns using a mortar and pestle or spice grinder until broken but not powdered.
- In a small sauté pan over medium heat, melt the unsalted butter.
- Add the minced shallots and garlic; cook for 2-3 minutes until fragrant and translucent, stirring frequently.
- Pour in the white wine to deglaze the pan, scraping up any bits stuck to the pan. Simmer for 2 minutes until reduced by half.
- Lower heat to medium-low and stir in the heavy cream and Dijon mustard. Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Stir in the crushed pink peppercorns and season with salt and freshly ground black pepper to taste.
- If the sauce is too thick, stir in up to 2 tablespoons of chicken or vegetable broth to loosen it.
- Remove from heat and sprinkle with chopped fresh parsley if desired. Adjust seasoning before serving.
Notes
Do not rush cooking shallots and garlic to avoid bitterness. Simmer cream gently to prevent curdling. Crush pink peppercorns lightly to avoid bitterness. Use good-quality white wine or substitute with lemon juice if unavailable. Reheat gently with broth or cream to restore texture. For dairy-free, substitute heavy cream with coconut cream and butter with olive oil. Ensure broth is gluten-free if needed.
Nutrition
- Serving Size: About 1/4 cup (60 ml
- Calories: 150
- Fat: 15
- Carbohydrates: 1
- Protein: 1
Keywords: pink peppercorn sauce, creamy sauce, quick sauce, easy sauce, dinner sauce, steak sauce, chicken sauce, vegetable sauce, dairy-free option, gluten-free sauce