Mary Berry Green Peppercorn Sauce – Bold, Creamy, and Seriously Fancy

I just wanted a posh steak green peppercorn sauce to impress my other half on a Friday night. But when I added the brandy and it caught—well, let’s just say the extractor fan’s never worked harder. That said, it smelled incredible, and once I stopped panicking, I ended up with the best sauce I’ve ever made at home.

This nearly went sideways (hello, scorched garlic), but once I nailed the heat and timing, it became my not-so-secret weapon for steak night. Let me show you how to make it bold, silky, and just the right amount of fire without, you know, actual fire.

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The Secret Behind This Sauce

It’s all about contrast. You’ve got rich double cream, sharp brandy, tangy green peppercorns, and a whisper of mustard tying it all together. The shallots give sweetness, and if you crush a few peppercorns, they release this briny, almost floral heat that’s nothing like black pepper. I didn’t expect it to taste so good with chicken, too—but it really does.

Most peppercorn sauces fall flat because they’re too one-note or overboiled. Keep the heat low, taste as you go, and don’t skip the mustard—it lifts the whole thing.

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INGREDIENTS + WHY THEY MATTER

• Butter (2 tbsp) – Base fat. Adds richness and helps sauté the aromatics. I’ve tried oil—meh.
• Shallots (2, finely chopped) – Sweeter than onions. Don’t sub unless you must.
• Garlic (1 clove, minced) – Adds depth. Don’t burn it (I did, and it went bitter fast).
• Green Peppercorns (2 tbsp, drained) – The star. Tangy, not spicy. Canned are easiest.
• Brandy (50ml) – Adds warmth and complexity. Dry white wine works in a pinch.
• Beef Stock (200ml) – Gives body. Chicken or veg stock is fine, but beef gives the deepest flavour.
• Double Cream (150ml) – Makes it luscious. Single cream risks splitting.
• Dijon Mustard (1 tsp) – Key for balance. Don’t leave it out.
• Salt + Black Pepper – Season last, after you taste.

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Making It Yours (Without Ruining It)

• No brandy? – Use dry white wine or a splash of sherry vinegar. Adds acidity without booze.
• Make it meat-free – Use veggie stock + oat cream. Not as glossy, but it works.
• Herby twist – A sprig of rosemary or thyme during the simmer adds depth.
• Extra umami – A few sautéed mushrooms stirred in = magic.
• No green peppercorns? – You can use brined black ones, but it changes the flavour. Rehydrate dried green ones instead.

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MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Garlic turned bitter	Cooked it too long/high	Add it with the shallots and don’t walk away
Sauce split	Boiled the cream	Keep the heat low once cream goes in
Too salty	Reduced the stock too far	Taste before seasoning, especially with stock
Fireball from brandy	Poured from bottle (oops)	Always add from a measuring cup or spoon

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HOW TO MAKE MARY BERRY GREEN PEPPERCORN SAUCE

1. Sauté the Base
   Melt 2 tbsp butter in a pan over medium-low heat. Add 2 chopped shallots and 1 minced garlic clove. Cook gently until soft—not browned.
2. Add the Peppercorns
   Stir in 2 tbsp green peppercorns. Lightly crush a few with a spoon to release flavour.
3. Deglaze with Brandy
   Add 50ml brandy (off the heat if you’re nervous about flames). Let it simmer and reduce by half.
4. Simmer with Stock
   Pour in 200ml beef stock. Simmer for 5 minutes to reduce slightly.
5. Add Cream and Mustard
   Lower the heat. Stir in 150ml double cream and 1 tsp Dijon mustard. Simmer gently for 5–7 minutes until thickened.
6. Season and Serve
   Taste, season with salt and pepper. Pour over steak, pork, chicken—or anything you fancy.

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TIPS FROM MY KITCHEN

• I gently crush half the peppercorns for more flavour. Whole ones are fun but milder.
• Keep a splash of cream on hand to thin the sauce if it thickens while resting.
• Use leftover sauce on grilled mushrooms the next day—it’s unreal.
• If reheating, do it low and slow—it curdles if rushed.

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STORAGE + SERVING

• Fridge: Store in a sealed container for up to 3 days.
• Freeze? I don’t recommend it—cream-based sauces split.
• Reheat: Low heat, splash of cream or stock stirred in. Microwave is not ideal unless you go 10 seconds at a time.

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FAQs – Real Query Answers

Q: Can I make this ahead?
A: Yes! Make it a day ahead, store in the fridge, and reheat gently. Add a splash of cream to revive it.

Q: Can I use dried green peppercorns?
A: Yep—just soak them in warm water for 10–15 mins before using.

Q: Can I flambé the brandy?
A: You can, but only if you’re comfortable. Always pour from a small container, never straight from the bottle!

Q: Can I use milk or single cream?
A: Not recommended. Double cream gives the best texture and is less likely to split.

Q: What meat goes best with this?
A: Steak is classic, but I love it on pork chops or roast chicken thighs. Even roasted cauliflower works!

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Other Recipes You May Like:

• Mary Berry Rib-eye Steak With Green Peppercorn Sauce
• Mary Berry Fillet Steak With Peppercorn Sauce
• Mary Berry Bearnaise Sauce