Vegan Peppercorn Sauce

• porties: 4 servings
• actieve tijd: 5 minutes
• totale tijd: 30 minutes

Ingrediënten

2 tbsp vegan butter, unsalted (28 g)

2 shallots, roughly 3 oz (85 g)

1/2 tsp sea salt, plus more to taste

2 tsp crushed garlic (10 g)

1 tbsp whole peppercorns (6 g)

2 tbsp vegan brandy (30 ml)

1 tbsp tamari (15 ml)

1 cup dairy-free cream (240 ml)

1 cup vegetable stock (240 ml)

1 tsp mushroom powder

ground black pepper to taste

1 tsp cornstarch

2 tbsp water (30 ml)

Instructies

Sauté

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.

Peppercorns

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 moving on.

Flavor boost

Pour in the brandy and let it 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.

Simmer

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.

Sieve

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!

Thickening

Mix the cornstarch with water to create a slurry, add it to the sauce and stir until the sauce thickens.

Serve this vegan peppercorn sauce with your favorite roast dinner! Why not try one of the many roast dinner recipes from my cookbook?