Green Peppercorn Sauce - Long & Short Versions
Green peppercorn sauce is a rich, flavorful addition that elevates any dish, from steak to chicken and even roasted vegetables. In this post, I’ll guide you through two easy versions of this classic sauce — one that takes about 50 minutes and another you can whip up in just 20 minutes.
Whether you’re aiming for deep, slow-cooked complexity or a quick, vibrant finish, you’ll find a method that fits your schedule and taste.
The 50-minute version allows the flavors to develop gradually, blending creamy textures with the sharp, spicy bite of green peppercorns. It’s perfect when you have a bit more time to savor the cooking process and want that luxurious depth in your sauce.
On the other hand, the 20-minute version focuses on speed without sacrificing flavor. Using fresh ingredients and a few smart shortcuts, it delivers a bright, punchy sauce that complements your meal beautifully.
Both recipes are straightforward and use accessible ingredients, making green peppercorn sauce achievable for cooks at any level. Whether you’re cooking for a special occasion or a quick weeknight dinner, mastering these two versions will add a delicious and impressive touch to your culinary repertoire.
Where to Use Green Peppercorn Sauce
Food | Why It Works | Wine Pairing |
| Beef Tenderloin | The sauce enhances the natural richness of the beef without overpowering it. | Cabernet Sauvignon or Syrah |
| Pork Chops | Peppery kick complements the mild, juicy pork. | Pinot Noir or Zinfandel |
| Roast Chicken | Adds bold flavor to a neutral protein; elevates simple roasted chicken. | Chardonnay or Sauvignon Blanc |
| Duck Breast | Balances the fattiness of duck with spicy, savory depth. | Merlot or Grenache |
| Lamb Chops | Pairs well with lamb’s earthy, bold flavor; the sauce adds a gourmet touch. | Malbec or Côtes du Rhône |
| Veal Cutlets | Classic French pairing; sauce gives delicate veal extra richness and flair. | White Burgundy or Chianti Classico |
| Grilled Mushrooms | Earthy umami from mushrooms complements the deep, spicy sauce beautifully. | Barbera or aged Rioja |
| Pan-Seared Tofu | Sauce adds complexity and richness to mild tofu, especially when crisped. | Dry Riesling or Grüner Veltliner |
| Venison Medallions | Gamey meat stands up well to the bold sauce; perfect for special dinners. | Bordeaux blend or Petite Sirah |
| Mashed Potatoes (side) | Sauce can double as a rich, savory gravy alternative. | Same wine as main dish being served |
50-Minute Recipe for Preparing Green Peppercorn Sauce
The other day, my wife handed me a recipe from our local newspaper and said, “Let’s try this.”
It was for meatballs with a Green Peppercorn Sauce. The meatballs looked pretty standard—I’ll talk about those another time—but the sauce caught my attention right away.
The whole thing takes about 50 minutes, including the meatballs and sauce. While the sauce reduces, you can prep and cook the meatballs.
Now, I get it—50 minutes is more time than most of us want to spend on sauce during a busy weeknight. I felt the same. So we saved it for the weekend, when we had time to spare. And let me tell you, it was so worth it. This sauce is incredible.
It worked great on meatballs, but a couple of nights later, I poured it over a prime cut of beef—and wow.
The reason it takes so long? You’re doing a lot of stock reduction. In restaurants, they use demi-glace, a rich brown sauce that’s already reduced and forms the base for many classic sauces.
Making real demi-glace at home takes hours and loads of bones. It’s rewarding if you’re into that kind of thing, but for most of us, it’s a big commitment.
I usually go with a good store-bought version. In fact, I’ve figured out how to make this same sauce in just 20 minutes—but I’ll get to that later. First, let’s dive into how to make this amazing Green Peppercorn Sauce for meatballs, steak, or anything else you’re craving.
Green Peppercorn Sauce – 50 minute version
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots
- 2 tablespoons Dijon mustard
- 2 tablespoons sherry wine vinegar
- ½ cup decent brandy I used a Cognac because I didn't have any brandy in the house
- 1 cup red wine
- 1 cup port
- 2 cups homemade beef stock or a good commercial brand
- ½ cup heavy cream half and half if you are counting calories
- 2 tablespoons butter unsalted
- 2 tablespoons green peppercorns in brine
Instructions
- Mince the shallots.
- Heat your saucepan over medium-high heat, add the oil and let it get hot but not smoking. Add the shallots and cook until they are a golden brown but pay attention and keep stirring so they don't burn and you have to start all over again. Should take about 4 to 5 minutes.
- Add the mustard and sherry vinegar. By the way, sherry vinegar is not that easy to find. If you can't find it in your local supermarket, you may have to look in a fancy gourmet store like William Sonoma or try finding it on the Internet.
- Reduce this combination by half, which takes only about 1 minute.
- Add the brandy or Cognac and cook to burn off all the alcohol. About 3 minutes. I like to remove the pan from the flame on the stove top before adding any liquid that contains alcohol and can potentially blow up in my face. It shouldn't happen if you remove the pan, but be careful.
- Add the red wine and port and reduce again by half. This takes a good 20 minutes. You want the sauce to be simmering so if starts to boil, reduce the heat to medium or medium-low.
- When the sauce is reduced, remove it from the heat and add the cream, butter and crushed peppercorns. Taste and season for salt.
Prepping the Peppercorns
To prep the green peppercorns, I removed them from the jar, drained any brine, and placed them into a Ziploc bag. I then smash them with a meat mallet I use for pounding chicken breasts or veal into scaloppini. You could also use your heavy-bottomed saucepan or even a can of soup.
How do you know when the green peppercorn sauce is reduced by half?
You could look at the sides of the pan and try to keep track. Not very easy to do. I use a wooden shish kabob skewer to place into the sauce and measure where the liquid comes from. Every once in a while, I put it in again and see when it is down by half.
I would love to hear from you if anyone has a better method.
Spicy Peppercorns and Kids
My kids love the sauce on their food, especially steak, but there is no way they would eat it with spicy peppercorns. So, I remove a little of the sauce before adding the peppercorns and keep it separate from them.
Green Peppercorn Sauce – 50 minute version
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots
- 2 tablespoons Dijon mustard
- 2 tablespoons sherry wine vinegar
- ½ cup decent brandy I used a Cognac because I didn't have any brandy in the house
- 1 cup red wine
- 1 cup port
- 2 cups homemade beef stock or a good commercial brand
- ½ cup heavy cream half and half if you are counting calories
- 2 tablespoons butter unsalted
- 2 tablespoons green peppercorns in brine
Instructions
- Mince the shallots.
- Heat your saucepan over medium-high heat, add the oil and let it get hot but not smoking. Add the shallots and cook until they are a golden brown but pay attention and keep stirring so they don't burn and you have to start all over again. Should take about 4 to 5 minutes.
- Add the mustard and sherry vinegar. By the way, sherry vinegar is not that easy to find. If you can't find it in your local supermarket, you may have to look in a fancy gourmet store like William Sonoma or try finding it on the Internet.
- Reduce this combination by half, which takes only about 1 minute.
- Add the brandy or Cognac and cook to burn off all the alcohol. About 3 minutes. I like to remove the pan from the flame on the stove top before adding any liquid that contains alcohol and can potentially blow up in my face. It shouldn't happen if you remove the pan, but be careful.
- Add the red wine and port and reduce again by half. This takes a good 20 minutes. You want the sauce to be simmering so if starts to boil, reduce the heat to medium or medium-low.
- When the sauce is reduced, remove it from the heat and add the cream, butter and crushed peppercorns. Taste and season for salt.
Green Peppercorn Sauce – 20 minute version
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots
- 2 tablespoons Dijon mustard
- 2 tablespoons sherry wine vinegar
- ½ cup brandy I used a Cognac because I didn't have any brandy in the house
- ¼ cup red wine
- ¼ cup port
- 1 cup of demi glace
- ½ cup heavy cream half and half if you are counting calories
- 2 tablespoons butter unsalted
- 2 tablespoons green peppercorns in brine
Instructions
- Mince the shallots.
- Heat your saucepan over medium-high heat, add the oil, and let it get hot but not smoking.
- Add the shallots and cook until golden brown, but pay attention and keep stirring so they don't burn, and you have to start all over again. It should take about 4 to 5 minutes.
- Add the mustard and sherry vinegar.
- Reduce this combination by half, which takes only about 1 minute.
- Add the brandy or Cognac and cook to burn off all the alcohol—about 3 minutes. I like to remove the pan from the flame on the stovetop before adding any liquid that contains alcohol and can potentially blow up in my face. It shouldn't happen if you remove the pan, but be careful.
- Next, add the red wine and port and reduce again by half. This should only take 5 to 10 minutes since you are reducing much less liquid. You want the sauce to be simmering, so reduce the heat to medium or medium-low if it starts to boil.
- Add the demi-glace and continue reducing until the sauce is the consistency you like.I use a spoon to check for the right consistency. When it is thick enough to coat the back of the spoon, I'm there.
- When the sauce is reduced to your liking, remove it from the heat and add the cream, butter, and crushed peppercorns.
- Taste and season for salt. It should be a good consistency, but you can always reduce it a little more if you like.
- The whole process should take about 20 minutes or 30 minutes less than the "longer" version and, in my opinion, will have much more flavor using a real demi.
2 Responses
In the first recipe you forget to tell us in the instructions to crush the peppercorns and when to add beef stock
Thanks, Kiki, for pointing that out. It should look better now.