Brandy Peppercorn Sauce

AuthorJen Booker
RatingDifficultyBeginner

Great sauce for vegan steak.

Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

 2 tbsp Vegan butter
 2 Shallots (sliced)
 0.50 tsp Salt
 2 tsp Garlic (crushed)
 1 tbsp Whole peppercorns
 2 tbsp Brandy
 1 tbsp Coconut aminos / tamari
 1 cup Dairy free cream
 1 cup Vegetable stock
 1 tsp Mushroom powder (optional)

1

Melt the 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.

2

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.

3

Let the brandy bubble away for a minute, then add the coconut aminos or tamari. Simmer it all for 3 to 4 minutes, until you get a thick liquid in the saucepan.

4

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.

5

Run the sauce through a fine-mesh sieve to remove the whole peppercorns and shallots.

Category

Ingredients

 2 tbsp Vegan butter
 2 Shallots (sliced)
 0.50 tsp Salt
 2 tsp Garlic (crushed)
 1 tbsp Whole peppercorns
 2 tbsp Brandy
 1 tbsp Coconut aminos / tamari
 1 cup Dairy free cream
 1 cup Vegetable stock
 1 tsp Mushroom powder (optional)

Directions

1

Melt the 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.

2

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.

3

Let the brandy bubble away for a minute, then add the coconut aminos or tamari. Simmer it all for 3 to 4 minutes, until you get a thick liquid in the saucepan.

4

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.

5

Run the sauce through a fine-mesh sieve to remove the whole peppercorns and shallots.

Brandy Peppercorn Sauce

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