Peppercorn Sauce Base

Our Peppercorn Sauce Base contains a blend of beef and veal stocks, cracked black pepper, and a splash of brandy. Make it your own by adding fresh cream and peppercorns.

Size : 800g tub

Shelf-life : 12 months

when reconstituted

Beef Stock (Water, Beef Stock), Veal Stock (Water, Veal Juice, Veal Fat, Vegetable Juices (Onion, Carrot, Tomato, Mushroom, Garlic)), Modified Tapioca Starch, Sugar, Yeast Extracts, Flavourings, Salt, Cracked Black Peppercorns (3.4%), Glucose Syrup, Brandy (1.2%), Maltodextrin, Colour (Caramel), Ground Black Pepper, Sunflower Oil, Red Wine, Emulsifier (Mono-and di-glycerides of fatty acids).

For allergens see ingredients in bold

Nutritional information

Typical Values Per 100ml
prepared sauce
Per 100g
as sold
Energy 353.7kJ / 85.1kcal 1036kJ / 247kcal
Fat 5.63g 1.5g
(of which saturates) 3.40g 0.3g
Carbohydrate 5.68g 38.5g
(of which sugars) 1.78g 11.2g
Fibre Trace Trace
Protein 2.99g 19.8g
Salt 1.23g 8.5g

Top tips

  • Make it your own by adding green and pink peppercorns
  • Also works very well in pie fillings and as a marinade for beef


  • Versatile sauces that can be used as a traditional pour over sauce or as a key ingredient in a wide range of recipes
  • Makes 50 generous 100ml sauce servings per jar
  • British-made
  • Prepare in under 8 minutes – simply add water and cream
  • Gluten free
  • Big savings on dairy – use 25% less cream versus scratch-made sauce
  • Ambient shortage and long shelf life, even once opened (12 months)
  • Freeze-thaw stable when made with fresh double cream

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