Bourbon, Peach & Peppercorn sauce

Sweet & Sassy
This sauce plays all the notes

I designed this sauce to go with steak but really, it’s much more versatile – think… BBQ. It’s got heat from the peppercorns, sweetness from the peaches, tangy notes and the touch of bourbon makes this sauce complex and delicious!

Bourbon, Peach & Peppercorn steak sauce

Course: Sauce
Cuisine: American
Keyword: BBQ sauce
Servings: 8


  • 1 TBSP Black peppercorns - lightly crushed
  • 2 TBSP Salted butter
  • 1/2 cup Sweet onion - chopped
  • 1 small Shallot - chopped
  • 3 medium Peaches - skinned, chopped
  • 1/4 cup Golden raisins
  • 1/4 cup Cider vinegar
  • 2 TBSP Date syrup - or molasses
  • 2 TBSP Tomato paste
  • 1 TBSP Worchestershire
  • 1 TBSP Bourbon
  • 2 tsp Kosher salt


  • In medium saucepan over MED heat, toast peppercorn for 1 min. Add butter and when foaming, add onion and shallot. Cook 2 min or until softened. Add peaches, cook another 2 min.
  • Add raisins, salt and liquids. Mix well and bring to simmer for 10 minutes. Remove from heat and allow to cool slightly.
  • Add to a blender and puree until thick and smooth. Refrigerate before serving.
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