Ingredients
Check off ingredients as you go
For the peppercorn sauce
- 1 level Tbsp crushed black peppercorns (or to taste, I like it nice and peppery)
- 1 large shallot, finely chopped
- 20 ml (1 Tbsp) olive oil
- 200 ml (¾ cup + 1 Tbsp) plant-based cream (such as oat or soy cooking cream)
- 100 ml (⅓ cup + 1 Tbsp) vegetable stock (or beef-flavored stock)
- 100 ml (⅓ cup + 1 Tbsp) dry white wine (or cognac or port)
- 1.5 tsp cornstarch (cornflour) dissolved in 2 Tbsp water
- a few sprigs parsley, finely chopped (or tarragon)
- Crush the peppercorns or grind them coarsely in a mortar. Slice the shallot very finely. Pour the oil into a saucepan, add the shallot and let it sweat for 7-8 minutes without browning. Add half of the crushed pepper and stir for a few minutes. Deglaze with the white wine, let the alcohol evaporate, then add the stock and the plant-based cream. Let the sauce reduce a little over medium heat (about ten minutes), then pour in the cornstarch and stir until the sauce is smooth and thick enough to coat the back of a spoon (a few minutes). Taste and adjust the seasoning, and it’s ready.
Peppercorn sauce is delicious with a roast beef, a rib-eye, a steak, grilled meat, or even a veal chop.
Tips and variations
- If you don’t have any wine, just replace it with a little stock and deglaze with that, it’s very good too.
- If you have whole black peppercorns, only crush one level tablespoon, otherwise you’ll end up with twice as much as you need.