Texas Roadhouse Peppercorn Sauce Recipe

When I first tasted the peppercorn sauce at Texas Roadhouse, I knew I had to learn how to make it at home.

If you’re wondering what is peppercorn sauce, it’s a creamy sauce with a warm bite of crushed peppercorns. And why choose this Texas Roadhouse Peppercorn Sauce Recipe?

Because it’s simple, rich, and makes any steak taste like it came straight from the grill at your favorite steakhouse.

If you love tasty copycat recipes like I do, be sure to check out my Buc-ee’s Club Melt Sandwich Recipe too — it’s another easy favorite you can make right in your own kitchen.

Why I Love This Texas Roadhouse Peppercorn Sauce

I can’t get enough of this Texas Roadhouse Peppercorn Sauce Recipe! It’s creamy, bold, and makes any dish feel special. Here’s why it’s a favorite in my kitchen:

1. So easy to whip up: You only need a few ingredients and about 15 minutes.
2. Big, bold flavor: The peppercorns give a spicy kick, balanced by rich cream.
3. Versatile: Perfect for steaks, chicken, or even mashed potatoes.
4. Feels fancy: It’s like dining out, but you made it at home!

This sauce is my go-to when I want to impress without spending hours cooking. The mix of peppery heat and creamy smoothness is just perfect. I first tried it on a juicy steak, and now I’m hooked!

Ingredients You Will Need

Here’s everything you need to make this delicious Texas Roadhouse Peppercorn Sauce Recipe. I’ve broken down each ingredient to help you understand why it’s important and how it adds to the flavor.

• Onions (1 small onion, finely chopped): Onions bring a sweet, savory base to the sauce. They soften when sautéed, adding a mild flavor that balances the peppery kick. I like using yellow onions for their gentle sweetness.
• Garlic (2 cloves, minced): Garlic gives a warm, aromatic depth. It’s a must for that rich, restaurant-style taste. Fresh garlic works best—mince it finely so it blends smoothly.
• Butter (2 tablespoons): Butter adds richness and a silky texture. It helps cook the onions and garlic evenly and gives the sauce a smooth, melt-in-your-mouth feel. I use unsalted butter to control the saltiness.
• Crushed Peppercorns (1 tablespoon): The star of the show! Crushed peppercorns bring bold, spicy flavor. I crush whole black peppercorns with a mortar and pestle for the freshest taste, but pre-crushed works too.
• Beef Stock (1/2 cup): This adds a hearty, meaty depth that makes the sauce perfect for steaks. It enhances the savory flavor and helps thin the sauce to the right consistency. Use low-sodium if you want to control the salt.
• Salt (to taste): A pinch of salt brings all the flavors together. I add it sparingly and taste as I go, since the beef stock might already be salty.
• Heavy Cream (1/2 cup): This gives the sauce its creamy, luxurious texture. It balances the peppery heat and makes the sauce rich and smooth. Make sure it’s heavy cream for the best thickness.

Substitutions & Variations

Sometimes you might not have every ingredient, or you want to switch things up. Here are some easy substitutions and fun twists for the Texas Roadhouse Peppercorn Sauce Recipe:

• Onions: Swap for shallots if you want a milder, slightly sweeter flavor.
• Garlic: Use 1/2 teaspoon of garlic powder if fresh garlic isn’t handy, but fresh is best for flavor.
• Butter: Margarine or olive oil can work, but butter gives the richest taste.
• Crushed Peppercorns: Try a mix of black, green, and pink peppercorns for a colorful, complex flavor.
• Beef Stock: Chicken or vegetable stock can substitute, but beef stock gives the deepest flavor.
• Heavy Cream: Half-and-half works in a pinch, but the sauce won’t be as thick. Avoid milk—it’s too thin.
• Variation: Add a splash of brandy or white wine after sautéing the onions for a fancier flavor.
• Spicy Kick: Toss in a pinch of red pepper flakes for extra heat.

Kitchen Appliances Needed

You don’t need fancy tools to make this Texas Roadhouse Peppercorn Sauce Recipe. Here’s what I use:

1. Small saucepan: For sautéing and simmering the sauce.
2. Wooden spoon or spatula: To stir everything smoothly.
3. Sharp knife and cutting board: For chopping onions and mincing garlic.
4. Measuring cups and spoons: To get the amounts just right.
5. Mortar and pestle (optional): If you’re crushing whole peppercorns yourself.

How To Make Texas Roadhouse Peppercorn Sauce

Ready to make this amazing Texas Roadhouse Peppercorn Sauce Recipe? I’ll walk you through each step so even beginners can nail it. Let’s get started!

Step 1 | Chop the veggies

Grab a small onion and finely chop it into tiny pieces. Then, take two garlic cloves and mince them super small. This helps them cook evenly and blend into the sauce.

Step 2 | Heat the pan

Place a small saucepan on medium heat. Add 2 tablespoons of butter and let it melt until it’s bubbly but not brown. The butter makes everything smell amazing!

Step 3 | Sauté onions and garlic

Toss the chopped onions into the melted butter. Stir them for about 3-4 minutes until they’re soft and a bit see-through. Add the minced garlic and stir for another minute. You’ll love the cozy aroma!

Step 4 | Add peppercorns

Sprinkle in 1 tablespoon of crushed peppercorns. Stir them into the onions and garlic for about 30 seconds. This wakes up their bold, spicy flavor.

Step 5 | Pour in beef stock

Slowly add 1/2 cup of beef stock to the pan. Stir well to mix everything. Add a pinch of salt—start small, you can add more later if needed.

Step 6 | Let it reduce

Keep the heat on medium and let the mixture bubble gently for 5-7 minutes. You’ll see it thicken a bit as the liquid cooks down. Stir now and then to keep it smooth.

Step 7 | Add the cream

Pour in 1/2 cup of heavy cream and stir gently. The sauce will turn creamy and rich—yum!

Step 8 | Simmer on low

Lower the heat to a gentle simmer. Let the sauce cook for 5 more minutes, stirring occasionally. It should get nice and thick but still pourable.

Step 9 | Taste and adjust

Give the sauce a taste. Add a little more salt or peppercorns if you want it bolder. If it’s too thick, you can stir in a splash of beef stock.

Step 10 | Serve it up

Your sauce is ready! Pour it over a juicy steak, grilled chicken, or even veggies. It’s best served warm.

Tips for Making the Perfect Dish

Here are some quick tips to make your Texas Roadhouse Peppercorn Sauce Recipe turn out amazing every time:

• Crush peppercorns fresh: Use a mortar and pestle or a spice grinder for the best flavor.
• Don’t rush the simmer: Letting the sauce reduce slowly builds deeper flavor.
• Taste as you go: Adjust salt and peppercorns to match your taste.
• Keep it warm: Serve the sauce right away or keep it on low heat to stay creamy.
• Avoid high heat: Too much heat can make the cream curdle, so simmer gently.

Using This Texas Roadhouse Peppercorn Sauce

This Texas Roadhouse Peppercorn Sauce Recipe is so versatile! Here are some fun ways to use it:

1. Steak topper: Drizzle it over a grilled ribeye or sirloin for a classic pairing.
2. Chicken upgrade: Spoon it over grilled or roasted chicken for a creamy kick.
3. Veggie boost: Pour it over roasted potatoes, carrots, or asparagus for a fancy side.
4. Burger sauce: Spread it on a burger for a bold, peppery twist.
5. Pork chops: Use it to jazz up pan-seared pork chops.

Proper Storage & Reheating Tips

Want to save your Texas Roadhouse Peppercorn Sauce Recipe for later? Here’s how to store and reheat it properly.

Storing in the Fridge

Pour any leftover sauce into an airtight container. Pop it in the fridge, and it’ll stay good for up to 3 days. The cream might thicken, but that’s okay!

Freezing the Sauce

You can freeze the sauce for up to 1 month. Use a freezer-safe container, leaving a little space at the top since it expands. Thaw it in the fridge overnight before using.

Reheating Tips

Warm the sauce on low heat in a saucepan, stirring gently. Add a splash of cream or beef stock if it’s too thick. Don’t boil it, or the cream might separate.

Texas Roadhouse Peppercorn Sauce Recipe FAQs

1. How spicy is this sauce?

The sauce has a mild spicy kick from the peppercorns. It’s not hot like chili peppers, just bold and peppery. If you want less spice, use 2 teaspoons of crushed peppercorns instead of a full tablespoon.

2. What if my sauce is too thin?

If your sauce isn’t thick enough, let it simmer a bit longer on low heat, stirring often. This helps it reduce and thicken. You can also add a tiny bit more cream to make it richer.

3. Can I use this sauce on pasta?

Yes, it’s amazing on pasta! Toss it with fettuccine or penne for a creamy, peppery dish. Add some grilled chicken or veggies to make it a full meal. Use about 1/4 cup of sauce per serving of pasta.

4. How do I crush peppercorns if I don’t have a mortar and pestle?

Place whole peppercorns in a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan. You want small chunks, not a fine powder, for the best texture.

5. Can I make this sauce ahead of time?

Yes, make it up to 2 days ahead and store it in the fridge in an airtight container. Reheat gently on low heat, stirring in a splash of cream if it’s too thick. It’s perfect for prepping for dinners!

6. What kind of beef stock is best?

Low-sodium beef stock is great because it lets you control the salt. Homemade or store-bought both work. If you use regular beef stock, taste before adding extra salt to avoid it being too salty.

7. Can I add other spices to this sauce?

Sure! A pinch of thyme or rosemary can add an herby twist. If you like heat, try a dash of cayenne. Just add small amounts and taste as you go to keep the peppercorn flavor the star.

Conclusion

I hope you’re as excited as I am to try this Texas Roadhouse Peppercorn Sauce Recipe! It’s such a simple way to make your meals feel like a restaurant treat.

The creamy, peppery flavor is so versatile, and it’s so easy to whip up at home. I love how it turns a regular dinner into something special.

Give it a go, and let me know how it turns out! Share your cooking experience with us, and don’t forget to follow us on Pinterest for more tasty recipes. Happy cooking, and enjoy every delicious bite!