Green Peppercorn Sauce Recipe to Replace McCormick’s Packet Sauce
When my husband and I were still dating we really bonded over steaks and mashed potatoes and McCormick’s Green Peppercorn Sauce. Then the grocery stores stopped carrying it, so we switched to bottled steak sauce. Well, I switched to steak sauce and Doug went without.
I finally broke down and tried some recipes online and modified one in particular that has now replaced the McCormick’s Green Peppercorn Sauce we cannot get here unless we pay too much for it online.
And it’s soooo good! In fact, the only difference I can tell is that ours is a cream color because McCormick’s uses caramel food coloring to make it brown! That’s it!
- 1 teaspoon olive oil
- 1 tablespoon green peppercorn (crushed)
- 1 tablespoon butter
- 2 tablespoons Brandy
- 1 tablespoon flour
- 1 cup low sodium beef broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt (or to taste)
- Heat olive oil and butter in medium skillet or pan over medium heat. Once melted, add crushed peppercorn and simmer for 1 minute.
- Remove skillet or pan from heat and add 2 tablespoons brandy. Return to heat and cook 1 minute (to burn off alcohol).
- Add flour and stir until absorbed (1 minute).
- Add beef broth and turn up heat to medium/high and stir constantly for 5 minutes.
- Add heavy cream and salt and reduce heat to medium/low simmering until the sauce has thickened (5 minutes).
If you love McCormick’s Green Peppercorn Sauce let me know how this compares!