Peppersauce – Sauce au Poivre


If you’re thinking steakhouses, steaks and chunky fries, pepper sauce is a classic. And here you’ll find the recipe for the classic sauce.


Pepper Sauce

1 dl Brandy

2 dl Heavy cream 38%

1 dl Glace, from dark stock

1 tbsp. Dijon Mustard

20 pcs. Brined green peppercorns




Make the sauce
Heat the pan to 120 °C. Pour the brandy into the pan, allowing the alcohol to evaporate. Add the remaining ingredients. You may want to crush the peppercorns a little to bring out the flavour. Reduce the sauce until it is as thick as syrup. Season with salt and pepper and serve.


You control how much pepper you want to add to the sauce. Green pickled peppercorns are not that spicy.

Instead of brandy, you can use whiskey. Especially smoked whiskey is great with steaks. And if you leave out the peppercorns, you’ll have a whiskey sauce instead.

If you don’t like mustard, you can leave it out.