Texas Roadhouse Peppercorn Sauce Recipe
Do you know that feeling when a plain steak or chicken needs something extra to taste great? Texas Roadhouse Peppercorn Sauce Recipe is the answer.
This creamy sauce has a strong kick from black pepper, rich cream, and a deep savory flavor. It can turn any meal into something special with little effort.
I enjoy bringing the Texas Roadhouse taste to my cooking. This recipe for peppercorn sauce is simple, quick, and full of flavor. You can spoon it over steak, chicken, or even vegetables.
The pepper adds a nice bite, while the cream makes it smooth, creating a perfect blend. Once you try it, you’ll understand why people crave Texas Roadhouse peppercorn sauce.
What Makes This Peppercorn Sauce Special
Peppercorn sauce is a rich, creamy sauce with a deep, savory flavor and a gentle heat from the pepper that builds slowly, giving a warm, mellow taste without being too sharp. It is smooth and thick, thicker than a thin sauce but lighter than a heavy gravy, making it easy to pour.
This homemade sauce is much more flavorful than store-bought versions because the beef stock provides a rich base that you can’t find in a jar.
The coarsely crushed peppercorns add bursts of heat and texture that pre-ground pepper cannot match. The combination of bold, creamy, and slightly boozy flavors makes this peppercorn sauce unique compared to generic sauces.
How It Compares to Other Steak and Sauce Options
Texas Roadhouse has several sauces, but the peppercorn sauce is unique. The mushroom sauce is milder and richly flavored, often with soft mushrooms in a brown gravy. It’s comforting but not spicy. The portobello sauce has an even stronger earthy flavor, perfect for mushroom fans.
The peppercorn sauce is different; it’s bold, bright, and really wakes up your taste buds. The cream smooths out the heat from the pepper that mushroom sauces don’t have.
If you want something rich but not too heavy, the peppercorn sauce is a great choice. It’s also versatile, working well with red meat, chicken, and even roasted vegetables.
Essential Tools for Best Results
- Large skillet or sauté pan: A wide surface helps reduce cooking time.
- Wooden spoon or silicone spatula: These are safe to use on all pan surfaces.
- Small whisk: Use this to mix cream and stock smoothly.
- Mortar and pestle or heavy pan: This is for crushing peppercorns to the right texture.
- Measuring cups and spoons: These keep your measurements accurate.
- Sharp knife and cutting board: Use these for finely chopping shallots.
Ingredients for Texas Roadhouse Peppercorn Sauce
2 Tablespoons Unsalted Butter, Divided: Use the first tablespoon to cook the shallots for flavor. Add the second tablespoon at the end for a shiny, smooth sauce. Unsalted butter helps control the salt level, but salted butter works too. Wait to add extra salt until you taste the finished sauce.
1 Large Shallot, Minced: Shallots are milder and sweeter than onions. They blend into the sauce as it cooks without overpowering it. Mince them finely so they soften quickly. If you don’t have shallots, use about two tablespoons of finely minced small yellow onion instead.
½ Cup Chicken Stock And A Small Splash of White Vinegar: These ingredients add depth to the sauce. The stock provides a savory base, while the vinegar adds a slight sharpness. Use about 1 teaspoon of vinegar to give a gentle tang without making it sour. The sauce may taste lighter and less complex, but it remains good.
1 Cup Low-Sodium Beef Stock: Beef stock forms the base of the sauce, adding savory richness. It reduces by half during cooking, which concentrates the flavor.
⅓ Cup Heavy Cream: Heavy cream makes the sauce smooth and rich. It balances the strong pepper flavor. Do not substitute it with milk or half-and-half because they can make the sauce too thin. Full-fat coconut cream is a good dairy-free choice and thickens well, but may add a bit of sweetness.
2-3 Teaspoons Coarsely Crushed Black Peppercorns: They provide a burst of flavor in every bite, which is better than using fine pre-ground pepper. You can crush them with a heavy pan, a mortar and pestle, or a coarse grinder. Use 2 teaspoons for a milder taste and 3 teaspoons for a stronger kick. Tricolor peppercorns can be used for a richer flavor.
How to Make Texas Roadhouse Peppercorn Sauce at Home
Cook the Shallot
Melt 1 tablespoon of butter in a skillet over medium heat. Add the minced shallot and cook until soft and starting to brown, about 2 to 3 minutes. Stir occasionally to prevent burning.
Reduce the Stock
Mix the beef stock and chicken stock with vinegar. Heat the mixture until it gently boils, then cook it down until reduced by half, which usually takes 2 to 3 minutes. You will see the liquid thicken a little.
Add Cream, Butter, and Pepper
Turn the heat down to medium. Stir in the heavy cream, the remaining 1 tablespoon of butter, and crushed peppercorns. Let the mixture simmer for 4 to 5 minutes, stirring occasionally. The sauce will thicken and become glossy.
Serve Right Away
Spoon the sauce over steak, chicken, or mushrooms while it is hot. It’s best when served immediately.
Common Mistakes and Expert Tips
Don’t boil the cream
After adding the cream, keep the heat at medium. Let it simmer gently. A rolling boil will split the sauce, making it greasy rather than smooth.
Start with less pepper
Begin with 2 teaspoons, then taste the sauce near the end. You can always add more if you want it spicier. Control the heat instead of letting it get away from you.
If your sauce is too thin
Let it cook a bit longer. If it looks runny after 4 to 5 minutes, wait another 1 to 2 minutes. It will thicken as moisture evaporates. You don’t need to add flour or cornstarch.
Always crush your own peppercorns
Pre-ground black pepper won’t give the same flavor. Freshly crushed whole peppercorns release more oils, creating the right texture for a real Texas Roadhouse peppercorn sauce. You can use a heavy mug or rolling pin if you don’t have a mortar and pestle.
Take the butter off the heat
Taking the pan off the burner before adding the last tablespoon of butter helps the butter melt smoothly and makes the sauce glossier.
Stay close to the pan
The sauce cooks quickly once you add the cream. It can go from perfect to overcooked in under a minute if the heat is too high and you step away. Stir often and keep an eye on it.
Best Foods to Pair With This Sauce
This peppercorn sauce is great for beef, especially thick cuts like ribeye or New York strip. Its strong flavor matches the rich taste of the steak. You can also use it on pan-seared chicken breasts or thighs, letting the sauce stand out.
It pairs well with roasted portobello mushrooms or crispy potatoes. You can even use the sauce as a dip for crusty bread.
To plate like a steakhouse, spoon the sauce in a smooth arc across the plate and place your protein on top at a slight angle. A sprinkle of cracked peppercorns adds a professional touch to the dish.
Storing Your Sauce Safely
Store leftover peppercorn sauce in an airtight container in the fridge. It will stay good for 3 to 4 days. Reheat it on low heat, stirring often to prevent separation. You can also freeze it for up to 1 month in a freezer-safe container.
When you’re ready to use it, thaw it in the fridge overnight and reheat gently. Check for signs that it has gone bad, such as a sour smell, an unusual color, or mold. If it separates while you’re reheating, whisk it over low heat to recombine. Always use clean spoons to keep them germ-free.
Nutrition Facts and Dietary Alternatives
One serving (about ¼ cup) has about 200-250 calories, mostly from the fat in cream and butter. It has low carbs (around 5g), high fat (18-20g), and a bit of protein (2-3g) from the stock.
For a lower-fat option, use half-and-half or milk, but this will make it thinner. It is already good for keto because it is low in carbs. For a dairy-free version, try coconut cream and plant butter, but this will make the taste richer and sweeter.
These alternatives make it lighter but less creamy. Adjust the pepper to maintain the bold flavor.
Texas Roadhouse Peppercorn Sauce Recipe
Creamy Texas Roadhouse Peppercorn Sauce Recipe with bold black pepper, perfect for steak, chicken, and vegetables.
Ingredients
- 2 Tbsp Unsalted Butter, divided
- 1 Large Shallot, minced
- ½ cup Chicken Stock + 1 tsp White Vinegar
- 1 cup Low-Sodium Beef Stock
- ⅓ cup Heavy Cream
- 2–3 tsp Coarsely Crushed Black Peppercorns
Instructions
- Melt 1 tablespoon of butter in a skillet over medium heat. Add the minced shallot and cook until soft and starting to brown, about 2 to 3 minutes. Stir occasionally to prevent burning.
- Mix the beef stock and chicken stock with vinegar. Heat the mixture until it gently boils, then cook it down until reduced by half, which usually takes 2 to 3 minutes. You will see the liquid thicken a little.
- Turn the heat down to medium. Stir in the heavy cream, the remaining 1 tablespoon of butter, and crushed peppercorns. Let the mixture simmer for 4 to 5 minutes, stirring occasionally. The sauce will thicken and become glossy.
- Spoon the sauce over steak, chicken, or mushrooms while it is hot. It's best when served immediately.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 225
This Texas Roadhouse Peppercorn Sauce Recipe shows you how to make a peppery, creamy sauce for your steak without a grill or special tools. You need fresh pepper, good butter, and some patience to get it right.
