Pfeffersauce

Pfeffersauce is a pepper-based sauce common in German-speaking cuisines. It is typically prepared to accompany meat dishes such as steak, roast beef, schnitzel, or sausages, and exists in several variants ranging from light, pepper-forward to creamier preparations.

The standard preparation centers on crushed peppercorns, often black or green, which are heated in fat to release aroma. Aromatics such as onions or shallots may be sautéed first. The mixture is usually deglazed with cognac or brandy, and sometimes white wine, then simmered with stock, demi-glace, or a combination thereof. The sauce is reduced to concentrate the flavors and finished with butter for gloss and body. A creamy version adds cream (Sahne) to produce a smoother, richer texture, while non-cream versions remain thinner and more robust in pepper heat. Some recipes use green peppercorns for a milder, herbaceous note.

Variants may emphasize different peppercorns or omit dairy entirely. Pfeffersauce is often complemented by herbs or a splash of lemon juice in some regional preparations. In German, Austrian, and Swiss kitchens, it remains a traditional accompaniment to hearty meats and is commonly found in home cooking as well as professional menus, reflecting the regional appreciation for peppery, balanced sauces.