Texas Roadhouse Peppercorn Sauce Recipe

This Texas Roadhouse Peppercorn Sauce is a rich, creamy, and deeply savoury sauce with a bold peppery kick. It has a silky texture that coats steaks beautifully, making it a restaurant-style finish you can easily recreate at home. The recipe is simple and beginner-friendly, taking around 20 minutes from start to finish. Perfect for elevating steak nights or adding flavour to chicken and vegetables.

Ingredients

For the Peppercorn Sauce

• 2 tbsp unsalted butter
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1 tbsp crushed black peppercorns
• 120ml beef stock
• 120ml double cream
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Salt, to taste

How to Make Texas Roadhouse Peppercorn Sauce

• Prepare the base: Melt the butter in a medium saucepan over medium heat. Add the finely chopped shallot and cook gently for 2 to 3 minutes until softened and translucent.
• Add garlic and peppercorns: Stir in the minced garlic and crushed black peppercorns. Cook for 1 minute until fragrant, taking care not to burn the garlic.
• Deglaze the pan: Pour in the beef stock and stir well, scraping up any bits from the bottom of the pan. Let it simmer for 3 to 4 minutes to reduce slightly.
• Make it creamy: Add the double cream, Dijon mustard, and Worcestershire sauce. Stir continuously and allow the sauce to simmer gently for 5 to 7 minutes until thickened.
• Season and adjust: Taste the sauce and add salt if needed. If you prefer a thinner consistency, add a splash of stock or cream.
• Serve warm: Remove from heat and serve immediately over steak, chicken, or vegetables.

Tips

How do I crush peppercorns properly?

Use a mortar and pestle or place them in a sealed bag and crush with a rolling pin. Aim for a coarse texture rather than a fine powder.

Why is my sauce too thin?

Let it simmer a little longer to reduce. The sauce thickens naturally as the cream reduces.

Can I make it less spicy?

Reduce the amount of peppercorns or use a mix of black and green peppercorns for a milder flavour.

How do I avoid curdling?

Keep the heat gentle once the cream is added and stir regularly to maintain a smooth texture.

Serving Suggestions

• Serve over grilled steak or fillet
• Pair with roasted chicken breast
• Drizzle over mashed potatoes
• Use as a dipping sauce for fries

Storage

Room Temperature

Best served fresh. Do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove, stirring often.

Freezing

Not recommended as cream-based sauces can separate when thawed.

Nutrition

• Calories: 220 kcal
• Carbohydrates: 4g
• Protein: 2g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 280mg

These values are approximate and may vary depending on ingredients used.

FAQs

Texas Roadhouse Peppercorn Sauce Recipe

Recipe by Milli RoseCourse: SauceCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and creamy peppercorn sauce with bold flavours, perfect for serving over steak, chicken, or vegetables. Quick and easy to make at home.

Ingredients

• 2 tbsp unsalted butter

• 1 small shallot, finely chopped

• 2 cloves garlic, minced

• 1 tbsp crushed black peppercorns

• 120ml beef stock

• 120ml double cream

• 1 tsp Dijon mustard

• 1 tsp Worcestershire sauce

• Salt, to taste

Directions

• Melt butter and cook shallots until soft.
• Add garlic and crushed peppercorns, cook briefly.
• Pour in beef stock and simmer to reduce slightly.
• Stir in cream, mustard, and Worcestershire sauce.
• Simmer until thickened and season to taste.

Notes

• Adjust peppercorns to taste for spice level.
• Simmer gently to prevent curdling.
• Best served fresh and warm.