Vegan Peppercorn Sauce
My deliciously creamy vegan peppercorn sauce recipe is easy to make with just a handful of ingredients. Rich and decadent!
Servings: 2 servings
Calories: 364kcal
Equipment
- 1 Medium Frying Pan
Ingredients
- 1 tablespoon vegan butter or olive oil
- ½ an onion very finely chopped
- 3 teaspoon crushed black peppercorns
- 150 ml brandy or white wine
- 350 ml vegan stock/broth use “beef” flavoured variety if possible
- 100 ml vegan cream or coconut cream
- Flaky sea salt
Instructions
- Place a medium frying pan over medium-low heat and add the vegan butter.1 tablespoon vegan butter
- Once hot and melted, add the onion and ground peppercorns to the frying pan. Fry for 3-4 minutes or until the onion is well cooked and softened but just before it begins to brown.½ an onion, 3 teaspoon crushed black peppercorns
- Add the brandy (or red wine) and simmer until reduced by half (around 5 minutes).150 ml brandy
- Add the vegan stock and simmer again until reduced this time by three quarters (around 10 minutes). Lower the heat slightly and add half of the vegan cream.350 ml vegan stock/broth
- Stir to combine and to heat the cream through then remove from the heat. While stirring constantly, slowly add the rest of the vegan cream. Check for seasoning and serve.100 ml vegan cream, Flaky sea salt
Nutrition
Calories: 364kcal | Carbohydrates: 7g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 0.2mg | Sodium: 927mg | Potassium: 3mg | Fiber: 3g | Sugar: 3g | Vitamin A: 640IU | Calcium: 31mg | Iron: 1mg