This term is used to describe a brown sauce that is typically served as an accompaniment to meat dishes. The sauce is typically made with a base of beef or chicken stock, which is then flavored with crushed whole peppercorns to give it a bold and robust flavor profile. The sauce may also be thickened with a roux or other thickening agent to give it a rich and velvety texture. Whether used to dress a juicy steak or poured over a roasted chicken, this peppercorn sauce is a popular choice among home cooks and professional chefs alike for its ability to add depth and complexity to any dish.