We badgered Paul for his ultimate peppercorn sauce recipe, which uses piquant pickled peppercorns for a taste sensation.

If you’ve purchased a fabulous piece of steak, it deserves a delicious sauce. Peppercorn sauce is a classic choice, and you can enjoy this one as an accompaniment to any meat or meat alternative.


  • 3 Shallots, or 1 White Onion, or 1 Red Onion
  • 300ml Double Cream
  • 30g of Peppercorns in Brine*
  • 30g of Pink Peppercorns in Brine*
  • Tablespoon Butter
  • Tablespoon Oil
  • Teaspoon  French Dijon Mustard
  • Pinch of Salt (to taste)
  • Cracked Black Pepper (to taste)
  • Splash of Scotch Whisky or Brandy (optional/to taste)
*these can be purchased by weight at Thyme Deli


  1. Melt the oil and butter in a frying pan and sweat off the shallot/onion until soft
  2. Add the peppercorns and sautee for a few minutes with the onion. You may see some peppercorns popping, which is fine
  3. At this stage you can add a splash of Scotch whisky or Brandy if you like a spirity element to your sauce.
  4. Add the double cream, and reduce the sauce by about a third
  5. Add the mustard, and season to taste – the cracked black pepper will add a more fiery element if desired
  6. Reduce the sauce further to the constency required; if too thick, add more cream or a little water
  7. Serve hot, with a delicious piece of ethically-reared beef, or whatever your favourite meat or meat alternative is