Gordon Ramsay Pepper Sauce Recipe

Ash Tyrrell

Gordon Ramsay Pepper Sauce Recipe

I recently made the Gordon Ramsay Pepper Sauce, and I have to say—it turned out richer and more luxurious than I expected. When I first tried it, I thought it would be a simple cream-and-pepper mixture, but it transformed into a glossy, velvety sauce with real bite. I was proud of how it looked and tasted, especially drizzled over a perfectly seared steak.

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Prep Time 5

Cook Time 10

Servings: 4

Ingredients Method Notes

Ingredients

4 teaspoons whole black peppercorns crush 3 tsp roughly, leave 1 tsp whole — The coarse crushed peppercorns give texture and a bold bite; too fine and the flavour becomes bitter.
15 g unsalted butter — Provides a rich fat base without extra salt giving better control of seasoning.
½ tablespoon sunflower or avocado oil — Helps carry the butter and prevents it burning; use a light-tasting oil so the flavour stays clean.
2 shallots finely chopped — Shallots bring a subtle sweetness and gentle allium note without overpowering; red onion would be stronger.
¼ teaspoon kosher salt — Just enough to boost flavour; you can adjust later after tasting.
3 tablespoons brandy or cognac — Adds warmth and complexity; flambéing helps burn off the alcohol and deepen the flavour.
180 ml good beef stock — Gives the sauce body and meaty depth; high-quality stock improves everything.
1 teaspoon Worcestershire sauce — Adds a savory umami punch and balances the cream’s richness.
120 ml heavy double cream — The fat in the cream creates the luxurious texture; don’t substitute milk or low-fat versions or it will break and feel thin.

Method

First, I seal the peppercorns in a small bag and give them a few taps with a rolling pin—three teaspoons roughly crushed, leaving one teaspoon whole. Crushing just enough keeps bits for texture without turning them into dust. Meanwhile, I finely chop the shallots so they cook evenly and quickly.
I set a pan over medium heat, add the butter and oil, and let it foam. Then I toss in the chopped shallots, salt, and all the peppercorns. I stir for about 2-3 minutes until the shallots are soft and fragrant—but not browned, which keeps the flavour sweet and mild.
Off the direct flame, I carefully pour in the brandy. If I’m confident, I ignite it briefly to burn off the alcohol—it adds that smoky, restaurant-style depth. After the flames die down, I pour in the beef stock and Worcestershire sauce. Then I let it boil until the liquid reduces by half and becomes glossy and rich.
Now I lower the heat and stir in the heavy cream, plus any resting steak juices if I have them. I let it simmer gently for about a minute until the sauce thickens enough to coat the back of a spoon. I never let it boil—boiling can make the cream split.
Finally, I taste and adjust with a pinch of salt or a tiny squeeze of lemon if it needs brightness. Then I spoon it immediately over my steak, letting it coat beautifully instead of drowning it.

Notes

I always use freshly crushed peppercorns, not pre-ground, because they keep the aroma alive and punchy.
I make the sauce in the same pan I cooked the steak in—those browned bits on the bottom add incredible depth.
I keep the heat medium-low when adding cream; boiling it once made me split the sauce, and it wasn’t pretty.
I stir in any steak resting juices for that extra layer of savoury flavour.
I serve the sauce right away. If it sits too long, it thickens and loses its silky texture.