How To Make Texas Roadhouse Peppercorn Sauce

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Texas Roadhouse Peppercorn Sauce

Texas Roadhouse is loved for their wide variety of entrees and appetizers. With this Texas Roadhouse Peppercorn Sauce recipe, you can create a copycat version of one of the chain's most popular sauces. The Texas Roadhouse Peppercorn Sauce can be used to accompany a range of dishes, from chicken to steak. The recipe is extremely easy to follow, so even the most amateur cooks are sure to create a tasty sauce.

Start to finish: 1 hour

Serves: 4

TexasRoadhouseSign.jpgCreative Commons image by dno1967b
Offered by Texas Roadhouse
Customer service phone 800-839-7623[1]
Served as Condiment
Main ingredients Garlic, peppercorns
Cooking method Roast, simmer
Similar to Roasted garlic peppercorn sauce
Author Selena Robinson

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Texas Roadhouse Peppercorn Sauce Ingredients

  • 1 head of garlic
  • 1 teaspoon olive oil
  • 2 tablespoons butter
  • 2 cups white wine[2]
  • 1 tablespoon ground mixed peppercorns
  • 3/4 cup heavy cream
  • 1/2 teaspoon salt
  • Pinch of ground nutmeg[3]
  • 2 teaspoons Dijon mustard[4]

Texas Roadhouse Peppercorn Sauce Recipe

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Cut off the top 1/3 of the garlic head, exposing the tips of the individual cloves.
  3. Add just enough water to a baking dish to cover the bottom of the pan, then add the garlic head to the baking dish.
  4. Drizzle the garlic with your olive oil and then cover with aluminum foil.
  5. Bake for approximately 45 minutes.[3]
  6. Melt the butter in a saucepan over medium heat.
  7. Add the white wine, ground peppercorns, and heavy cream to the pan.
  8. Simmer until the liquid is reduced by approximately one half.
  9. Peel and mash the garlic cloves.
  10. Stir the garlic, salt, nutmeg, and mustard into the sauce.
  11. Simmer for a couple of minutes, until sauce reaches desired consistency.[4]

Texas Roadhouse Peppercorn Sauce Video

Watch this video for tips on how to make a peppercorn sauce recipe similar to the Texas Roadhouse Peppercorn Sauce copycat recipe.


  • To make a healthier version of this sauce, replace the heavy cream with skim milk.
  • Since the 15th century, European explorers have traveled to India and Indonesia in search of peppercorns. Peppercorns are one of the most versatile spices -- used in both savory and sweet dishes -- and peppercorns aid in digestion by stimulating gastric juices. Black, white, and green peppercorns are all derived from berries on the pepper plant, the color of the peppercorn depends on when berries are picked, and the process used to dry them. Black peppercorns are the most pungent, while white peppercorns are more mild. Both black and white peppercorns are dried, whereas green peppercorns are pepper berries that have been picked before they are completely ripe. Most often, you will find green peppercorns preserved in brine.
  • Pink peppercorns are not actually berries from the pepper plant, rather they come from a type of rose plant found in Madagascar. Pink peppercorns have a slightly sweet flavor and add color to many dishes. They are found in gourmet stores either freeze-dried or packed in brine and can be quite expensive.
  • It's not completely necessary to use mixed peppercorns in this recipe. If you'd prefer, you can use only black peppercorns or only green peppercorns.

Also See: How to Make Texas Roadhouse Chicken Critters, How to Make Texas Roadhouse Red Chili, How to Make Texas Roadhouse Cinnamon Butter, How to Make Texas Roadhouse Rattlesnake Bites, How to Make Texas Roadhouse Fried Pickles


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