Creamy Plant-Based Peppercorn Sauce
This recipe is for a plant-based creamy peppercorn sauce, perfect for pouring over your favorite dishes. It involves sautéing shallots, garlic, and ground mixed peppercorns in dairy-free butter until fragrant. Then, you add brandy and simmer before pouring in a mixture of bisto gravy granules and boiling water. To finish, reduce the heat, pour in dairy-free cream, and stir through. For an extra boost of flavor, the recipe suggests adding any leftover mushroom
Serves: 2
20 minutes
Cook time
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- 1 tbsp dairy-free butter
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 1 tbsp ground mixed peppercorns
- Double shot brandy
- 3 tsp bisto gravy granules combined with 150ml boiling water
- 100ml dairy-free cream
🔄Issy Sedgwick's Suggested Substitutes
Dairy-free butter Plant-based margarine or coconut oil
Shallot Red onion or white onion
Dairy-free cream Coconut cream or cashew cream
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