Place a frying pan on medium heat. Add butter and olive oil together. Let the butter melt slowly. This creates a rich base. Do not let it burn. Keep the heat steady and gentle.

Add finely chopped onion into the pan. Stir gently with a wooden spoon. Cook for about 3–4 minutes until soft. The onion should turn light golden. This step adds sweetness to the sauce.

Now add minced garlic into the pan. Stir quickly and cook for 1 minute. Garlic burns fast, so be careful. This step builds a strong aroma and flavor.

Add crushed black peppercorns to the mixture. Stir well. Let them cook for 1–2 minutes. This releases their bold flavor. This is the heart of the Gordon Ramsay Pepper Sauce Recipe.

Carefully add brandy if using. Let it bubble and cook for 2 minutes. This removes the alcohol taste. It leaves behind a rich, deep flavor.

Pour in the beef stock slowly. Stir everything together. Let it simmer for 5 minutes. The sauce will start to reduce and thicken slightly.

Now pour in the heavy cream. Stir gently. Lower the heat and let it simmer. This makes the sauce smooth and creamy. Cook for another 3–4 minutes.

Add Dijon mustard to the sauce. Stir well until fully combined. This gives a slight tangy taste. It balances the richness perfectly.

Add salt if needed. Taste the sauce carefully. Adjust seasoning as needed. This is an important step in how to make Gordon Ramsay Pepper Sauce perfectly.

Turn off the heat and let it rest for a minute. Pour the sauce over steak or chicken. Serve immediately while warm for the best flavor.