Brandy Peppercorn Sauce is a classic sauce to serve with steak, but did you know you can make it with completely plant-based ingredients? This sauce contains dairy-free butter and cream.
Ingredients
- 2 tbsp vegan butter
- 2 shallots, finely diced
- 1/2 tsp sea salt, plus more to taste
- 2 tsp crushed garlic
- 1 tbsp whole peppercorns
- 2 tbsp vegan brandy
- 1 tbsp tamari or coconut aminos
- 1 cup dairy-free cream
- 1 cup vegetable stock
- 1 tsp mushroom powder
- Ground black pepper, to taste
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Melt the vegan butter in a saucepan over medium heat. Add the shallots and sauté for 4 to 5 minutes, until translucent. Sprinkle in the salt after about 2 minutes
- Add the garlic and sauté for 1 minute. Sprinkle in the whole peppercorns and allow them to sit in the hot oil for 3 to 4 minutes before adding the brandy
- Let the brandy bubble away for a minute, then add the tamari. Simmer it all for 3 to 4 minutes, until you get a thick liquid in the saucepan
- Pour in the dairy-free cream and vegetable stock, then stir in the mushroom powder (if using). Add a lid to the saucepan and bring the sauce to a simmer. Cook for 10 minutes over low heat, stirring frequently, then season to taste with salt and black pepper
- Run the sauce through a fine-mesh sieve to remove the whole peppercorns and shallots. You can also leave them in the finished sauce. Make it the way you prefer! Mix the cornstarch with water to create a slurry, add it to the sauce and stir until the sauce thickens