Intro

Certain sauces don’t just sit on a plate, they completely steal the show. This Texas Roadhouse Peppercorn Sauce Recipe is one of those. If you’ve ever dipped a steak fry or dragged a juicy bite of steak through that creamy, peppery sauce at Texas Roadhouse and thought, I need this at home, you’re not alone. I’ve been there, fork hovering mid-air, already planning how to recreate it in my own kitchen.

As a female chef who loves bold flavors and comfort food done right, I can tell you this sauce is special. It’s rich without being heavy, spicy without being aggressive, and smooth enough to coat everything it touches. It’s not just for steak, either. Once you make it, you’ll start finding excuses to pour it over everything.

This Texas Roadhouse Peppercorn Sauce Recipe came together after a lot of tasting, tweaking, and standing over the stove with a spoon in my hand. And honestly, once you try it, you’ll wonder why you ever waited to make it yourself.

What Is Texas Roadhouse Peppercorn Sauce?

Texas Roadhouse peppercorn sauce is a creamy, savory sauce made with cracked black peppercorns, butter, cream, and beefy depth that pairs perfectly with steaks, chicken, burgers, and even fries. It’s bold, indulgent, and full of restaurant-style flavor.

What makes this sauce so addictive is the balance. The cream softens the sharp bite of the peppercorns, while butter adds richness and warmth. There’s just enough heat to wake up your taste buds, but not so much that it overpowers the food. It’s comforting, familiar, and incredibly satisfying.

This homemade version captures the same flavor profile you love from the restaurant, without any complicated steps or hard-to-find ingredients. It’s a sauce that feels fancy but is secretly very easy.

Equipment List

You don’t need a professional kitchen to make this sauce. Everything here is simple and realistic for home cooking.

Medium saucepan
Whisk
Measuring cups and spoons
Wooden spoon or silicone spatula
Mortar and pestle or rolling pin (for crushing peppercorns)

That’s it. One pan, one sauce, big flavor.

Ingredients

This recipe makes enough sauce for 4–6 servings, depending on how generous you are (and trust me, you’ll want to be generous).

2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup heavy cream
½ cup beef broth
1 ½ teaspoons cracked black peppercorns
½ teaspoon garlic powder
¼ teaspoon onion powder
Salt to taste

These ingredients work together to create a sauce that’s creamy, peppery, and deeply savory.

Instructions

Start by cracking your black peppercorns. You want them coarse, not powdered. Use a mortar and pestle or place them in a bag and crush them gently with a rolling pin. Set them aside.
In a medium saucepan over medium heat, melt the butter with the olive oil. Once melted and lightly bubbling, whisk in the flour. Cook this mixture for about one minute, stirring constantly. This step removes the raw flour taste and builds the base of the sauce.
Slowly pour in the beef broth while whisking. The mixture will thicken quickly, so keep whisking to avoid lumps. Once smooth, add the heavy cream and continue stirring.
Add the cracked peppercorns, garlic powder, onion powder, and a pinch of salt. Reduce the heat to low and let the sauce simmer gently for 5–7 minutes, stirring often, until thickened and creamy.
Taste and adjust seasoning if needed. The sauce should coat the back of a spoon and have a bold pepper flavor balanced by creaminess.
Serve warm over steak, chicken, or anything you love.

Why This Sauce Works So Well

This Texas Roadhouse Peppercorn Sauce Recipe works because it understands balance. Peppercorns can be harsh if not handled properly, but here they’re softened by cream and butter. The beef broth adds depth without overpowering, and the flour-based roux gives the sauce structure and silkiness.

It’s the kind of sauce that feels luxurious without being complicated, which is exactly how restaurant sauces should be.

Flavor Profile: What to Expect

The first thing you taste is richness. The butter and cream create a smooth, comforting base. Then comes the peppercorns, warm and slightly spicy, blooming as you chew. The garlic and onion powders sit quietly in the background, adding depth without shouting.

It’s savory, creamy, and just spicy enough to keep things interesting.

Choosing the Right Peppercorns

Black peppercorns are essential here. Pre-ground pepper won’t give you the same texture or aroma. Freshly cracked peppercorns release oils that bring warmth and complexity to the sauce.

If you want a slightly milder sauce, reduce the peppercorns by half a teaspoon. If you love heat, add a little more. This sauce is forgiving.

Best Dishes to Serve With Peppercorn Sauce

This sauce was made for steak. Ribeye, sirloin, filet, you name it. But don’t stop there.

It’s incredible over grilled chicken, spooned onto mashed potatoes, drizzled over roasted vegetables, or even used as a burger sauce. Once you have it, you’ll start finding ways to use it everywhere.

Make-Ahead and Storage Tips

This sauce can be made ahead and stored in the fridge for up to three days. Reheat gently over low heat, stirring often. If it thickens too much, add a splash of cream or broth to loosen it.

Avoid boiling during reheating, as that can cause separation.

Common Mistakes to Avoid

One mistake is overheating the sauce. Keep the heat low once the cream is added. Another is over-crushing the peppercorns. You want texture, not powder.

And finally, don’t rush it. Letting the sauce simmer gently allows flavors to develop and mellow.

Variations You Can Try

If you want a little extra richness, add a splash of Worcestershire sauce. For a hint of sharpness, a small squeeze of Dijon mustard works beautifully.

You can also swap beef broth for chicken broth if serving with poultry. The base stays creamy and peppery either way.

Restaurant-Style Tips From My Kitchen

As a chef, I always taste at the end. Pepper intensity changes as it cooks, so adjust seasoning after simmering. Also, serve this sauce warm, not piping hot. The flavors are best when slightly relaxed.

This Texas Roadhouse Peppercorn Sauce Recipe shines when treated with patience and care.

Why You’ll Love Making This at Home

Making this sauce at home means you control the flavor, the texture, and the quality. No waiting for a table, no tiny portion cups, and no leftovers going to waste.

It’s comforting, satisfying, and incredibly rewarding.

Final Thoughts

If you love bold, creamy sauces and restaurant-style flavor, this Texas Roadhouse Peppercorn Sauce Recipe deserves a spot in your kitchen. It’s easy enough for weeknights but impressive enough for special dinners.

Once you make it, you’ll start planning meals around it. And honestly, that’s the best kind of recipe to have.

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