Peppercorn Wine Sauce
Recipe type: Sauce
Serves: 1¼ cups
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have them help measure out ingredients, (just not the hot fat from the roasting pan!). They can also help to stir the sauce and see how it thickens by using flour!

Mom's tip: If you plan to put this sauce on your child's beef, strain out the peppercorns for their portion. I can already hear my kids hollering, "too spicy" and reaching for a glass of milk!
  • 2 tbsp (30 mL) fat from roasting pan.
  • 2 tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) sodium-reduced beef broth
  • 1 cup (250 mL) red wine or Madeira
  • 2 tsp (10 mL) cracked mixed peppercorns
  1. Drain off all but 2 tbsp (30 mL) fat from roasting pan.
  2. Heat pan drippings in roasting pan over medium-high heat.
  3. Stir in all-purpose flour; cook, stirring constantly, for 1 minute.
  4. Gradually stir in sodium-reduced beef broth, red wine or Madeira and mixed peppercorns.
  5. Cook, stirring up any browned bits from bottom of pan.
  6. Whisk until sauce boils and thickens, about 4 minutes.
Will keep 1-2 days in refrigerator.
Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at