Creamy Pink Peppercorn Sauce

Creamy Pink Peppercorn SaucePink PeppercornsIn trying to create a fantastic burger combination, I first came up with a very peppery creamy peppercorn sauce. As much as I loved it, it was agreed that perhaps something a little more ‘gentle’ would be a better crowd pleaser.

Though pink peppercorns are not true peppercorns, and not even related, they do have quite a bit of the peppery undertone; thus the name. What I appreciate most about them, however, is the fruity flavor they possess, which neither black, white, or green true peppercorns can offer.

With just a little bit of sweetness and a small amount of dijon you get a really rounded sauce that isn’t too hot or peppery.

Creamy Pink Peppercorn Sauce

By: Semiserious Chefs
Makes: ~1 cup of sauce


  • 1/3 cup whole pink peppercorns
  • 1/2 cup mayo/vegenaise
  • 1/2 cup milk/soy milk
  • 1 t apple cider vinegar
  • 4 t dijon mustard
  • 2 t honey/agave
  • 1/2 t sea salt
  • 1/4 t ground black pepper


  1. Either using a mortar and pestle or food processor, (they may be too sticky for a spice grinder,) coarse grind the pink peppercorns.
  2. Whisk together the remaining ingredients then add the peppercorns and your sauce is ready.

One comment on “Creamy Pink Peppercorn Sauce”

Carole says:

This is great on Salmon.

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