Steak & Peppercorn Sauce Recipe

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Yes, you can make a delicious vegan or dairy-free peppercorn sauce. Use plant-based milk, such as cashew milk or almond milk, as a creamy base. Replace butter with a dairy-free alternative like olive oil or vegan butter. Combine with vegetable broth, crushed peppercorns, and a thickener like cornstarch or flour to achieve the consistency you’d like.

To prevent curdling in your peppercorn sauce, gradually add the cream or plant-based milk to the sauce while whisking constantly. Ensure the sauce is on low heat and not boiling, as high temperatures can cause curdling.

Yes, you can use ground peppercorns instead of whole ones for your peppercorn sauce. Ground peppercorns will give a more intense pepper flavour throughout the sauce. Start with a small amount and adjust to taste as it can be pretty overpowering!

Straining the sauce to remove whole peppercorns is optional and depends on your preference. If you prefer a smoother texture, strain the sauce before serving. If you enjoy the texture of the peppercorns, leave them in. Straining can also reduce the intensity of the pepper flavour if you’d prefer it less spicy.

Green peppercorns are unripe and have a fresh, mildly spicy taste. Black peppercorns are fully ripened and dried with a strong flavour. Pink peppercorns are actually berries and have a mild peppery note.