Texas Roadhouse Peppercorn Sauce Recipe
Ingredients
- Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons finely chopped shallot or onion
- 2 teaspoons cracked black peppercorns coarsely crushed
- ½ cup beef broth low sodium
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- Salt to taste
- Optional Enhancements
- 1 tablespoon brandy or cognac optional
- 1 teaspoon soy sauce for extra umami
- Extra cream to mellow spice if needed
Instructions
- Place whole black peppercorns in a zip-top bag
- Lightly crush using a rolling pin or skillet until coarsely cracked
- Heat butter and olive oil in a skillet over medium heat
- Add chopped shallots and sauté for 2–3 minutes until soft
- Stir in cracked peppercorns and cook for 30–60 seconds
- (Optional) Add brandy or cognac and cook for 30 seconds to burn off alcohol
- Pour in beef broth and scrape up browned bits from the pan
- Simmer for 3–4 minutes until slightly reduced
- Reduce heat to medium-low
- Stir in heavy cream, Worcestershire sauce, and Dijon mustard
- Simmer gently for 5–7 minutes, stirring frequently
- Taste and season with salt as needed
- Remove from heat once sauce coats the back of a spoon
Notes
Freshly cracked peppercorns are essential for authentic flavor
Keep heat moderate to avoid bitter pepper
Do not boil after adding cream — gentle simmer only
Sauce thickens slightly as it rests
Thin with warm broth or cream if needed
Reduce pepper to 1 teaspoon for a milder version