Peppercorn BBQ Sauce

Samia

Peppercorn BBQ Sauce is a flavourful condiment combining smoky barbecue with the bold, spicy kick of crushed peppercorns. Its rich, tangy base blends tomato, vinegar, and spices, enhanced by the sharp warmth of black pepper. Perfect for grilling, marinating, or dipping, it adds depth and zest to meats, vegetables, and sandwiches. This versatile sauce elevates dishes with a balanced mix of sweet, smoky, and peppery notes, making it a favorite for BBQ enthusiasts.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 2 cups

Course: Sauce / Condiment

Cuisine: American (with French influence)

Calories: 40

Ingredients Equipment Method Notes

Ingredients

2 tablespoons unsalted butter or oil of your choice
1 small yellow onion finely chopped
2 shallots peeled and finely chopped
3 cloves garlic minced
½ tablespoon sunflower oil or use pan drippings if making steak
¼ cup apple cider vinegar
¼ cup tomato paste
2 tablespoons Worcestershire sauce
½ cup ketchup
2 tablespoons Dijon mustard
¾ cup 180 ml beef stock
2 tablespoons packed light brown sugar
3 tablespoons brandy
1 teaspoon smoked paprika
1 teaspoon chili powder
½ cup 120 ml double (heavy) cream
2 teaspoons freshly cracked whole black peppercorns
½ teaspoon kosher salt or to taste
Optional: Pinch of cayenne pepper for extra heat

Equipment

Medium saucepan or skillet
Wooden spoon or heatproof spatula
Measuring cups and spoons
Sharp knife
Cutting board
Whisk
Blender (optional, for a smoother texture)

Method

Saute Aromatics:

In a medium saucepan, melt the butter (or heat oil) over medium heat. Add the chopped onion, shallots, and garlic. Saute for 4–5 minutes until soft and translucent.

Deglaze & Flavor Base:

Stir in the sunflower oil (or steak drippings), followed by the apple cider vinegar. Allow it to simmer for 1–2 minutes to reduce slightly.

Add Tomato Base:

Mix in the tomato paste and cook for another 2–3 minutes, stirring frequently.

Incorporate Liquids & Spices:

Add Worcestershire sauce, ketchup, Dijon mustard, beef stock, brown sugar, brandy, smoked paprika, chili powder, cracked peppercorns, and salt. Stir well to combine.

Simmer:

Bring the mixture to a gentle simmer and let it cook for 12–15 minutes, stirring occasionally until the sauce thickens and deepens in flavor.

Finish with Cream:

Lower the heat and stir in the double cream. Simmer for another 3–5 minutes, stirring until the sauce is smooth and velvety. Taste and adjust seasoning with salt or cayenne if desired.

Optional – Blend for Smoothness:

For a smoother texture, carefully blend the sauce using an immersion blender or transfer to a regular blender. (Leave it chunky if you prefer a rustic texture.)

Serve:

Serve warm over grilled steak, ribs, chicken, or roasted vegetables. Also works as a dipping sauce or burger topping.

Notes

Nutrition Facts