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+ servings

Peppercorn Rosemary Sauce Recipe

A great sauce for steaks and chicken.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Sauces
Cuisine: French
Servings: 6 servings


  • 2 tablespoons shallots finely minced
  • 1 ounce butter = ¼ stick
  • 1 tablespoon peppercorns freshly ground
  • 1 sprig fresh rosemary finely minced
  • ¾ cup red wine
  • 8 oz demi-glace or chicken based demi-glace
  • salt and pepper to taste


  • Heat up a saucepan over medium heat. When hot, add the butter and shallots and sauté until the shallots are translucent - about 2 to 3 minutes.
  • Remove the pan from the heat and deglaze it with the wine.
  • Return the pan back to the heat, add the cracked peppercorns and rosemary. Cook until the wine is reduced by half.
  • Add the demi glace or chicken based demi glace to the pan and stir or whisk to combine ingredients.
  • Continue reducing the sauce down until it is thick enough to coat the back of a spoon.
  • Optional - some chefs like to strain their sauces through a fine meshed strainer or cheesecloth at this point to make their sauces more refined. I don't but it is entirely up to you.
  • Taste the sauce and adjust seasonings with salt and pepper.


Serve with beef, veal, lamb, chicken or duck depending on what demi you went with.