Sunny’s Easy Red Wine Peppercorn Sauce

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  • Level: Easy
  • Total: 1 hr
  • Active: 10 min
  • Yield: about 3/4 cup
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2 teaspoons whole black peppercorns

2 cups red wine 

4 sprigs fresh thyme 

1 short stalk fresh rosemary 

1 shallot, finely chopped 

2 tablespoons salted butter 

Kosher salt 


  1. Crush the peppercorns gently with a mortar and pestle (or place them in a plastic bag and pound them with a mallet).
  2. In a saucepan on medium heat, add the pepper, red wine, thyme, rosemary and shallot. Bring the liquid to a boil, then lower to the lowest simmer and simmer until reduced by half, 40 to 45 minutes.
  3. Strain out the solids and return the sauce to the pan over medium heat. Add the butter and whisk until melted. Season with salt. Serve warm.