Peppercorn Mushroom Sauce Recipe

Packed with flavor, this rich and creamy peppercorn mushroom sauce is an easy way to elevate just about any meal.

Course Sauces

Cuisine American

Keyword Peppercorn Mushroom Sauce

Prep Time 10

Cook Time 10

Servings servings

Calories 221kcal

2 tablespoons clarified butter aka ghee (or 1 tablespoon olive oil + 1 tablespoon unsalted butter)
1/2 cup minced yellow onion or shallot
8 ounces button mushrooms thinly sliced
2 large cloves garlic crushed
2 tablespoons brandy or 1/4 cup dry white wine
1 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
1/2 cup chicken stock
1/2 cup heavy whipping cream
1/2 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon medium ground or coarsely cracked black pepper plus more for serving if desired

Add the ghee to a medium to large skillet over medium heat. Once hot, add the onion and mushrooms and cook until the onion is translucent and the mushrooms are softened, about 5 minutes.
Stir in the garlic and cook 30 seconds.
Stir in the brandy and cook until it’s mostly evaporated, about 30 seconds, using a wooden spoon to scrape up any brown bits.
Stir in the thyme and rosemary. Add the chicken stock, cream, Dijon, Worcestershire, salt, and black pepper. Stir the mixture, and bring it to a boil. Once boiling, cook until slightly thickened, about 2 to 3 minutes.
Serve warm, garnished with more black pepper if desired.

Storage and Reheating: Once cooled to room temperature, store this sauce in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw before reheating. Reheat it gently on the stovetop, adding a splash more stock (or broth) or cream if necessary.
To Make It Thicker: There are a few different ways you can do this. Simmer the sauce a little longer. Or at the end of cooking, add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) for extra thickness. Alternatively, whisk in 2 ounces of room temperature cream cheese.
Net Carbs: 6g per serving