I made my own yesterday it was lovely. Used 75g Philadelphia light, loads of crushed peppercorns and beef stock (just enough to loosen the Philadelphia to make it liquid)
Fry up a chopped onion in fry light until it is soft, add 1 pint of Beef or Veg Stock, add a table spoon of ground pepper and boil for about 15 mins to reduce and thicken. Then use a blender to blend it smooth. Turn the heat to low and stir in three table spoons of FF Fromage frais. Do not boil at this point or it will curdle. Et voila.....free peppercorn sauce