This Vegan Peppercorn Sauce is quick & easy and you only need staple ingredients to make it. It’s perfect for Thanksgiving and Christmas feasts and helps bring them to the next level!
There is a good reason why I’m posting this recipe for Vegan Peppercorn Sauce now. Because you definitely want to make it this Holiday season. I couldn’t imagine a Thanksgiving or Christmas feast without it. It goes so well together with mashed potatoes, Brussels sprouts, vegan sausages, or steak.
I’ve been working on this Peppercorn Sauce for the last couple of months (not all the time obviously, but I’ve been testing, retesting, and improving it a lot). And I love how it turned out.
Why you should make this Peppercorn Sauce:
- It’s so simple.
- It’s quick to make (<5 mins). You can make it while potatoes are cooking or Brussels sprouts are roasting.
- It only needs 7 staple ingredients.
- It’s creamy and flavorful.
I’m obsessed with this sauce. And I hope you will too!
How to make Vegan Peppercorn Sauce
As always you will find the whole recipe with measurements in the box below but I want to give you an overview of the key ingredients, variations, and the process with step-by-step photos first.
You’ll only need:
- vegan butter (or alternatively canola oil, rapeseed oil, sunflower oil, or olive oil)
- all-purpose wheat flour
- soy sauce
- Dijon mustard
- ground black pepper
The Basic Steps
Serve this Peppercorn Sauce with…
- Vegan Steak with Herb Butter and Roasted Potatoes
- Homemade Vegan Sausages
- Pan-Roasted Brussels Sprouts in Soy Sauce
- Vegan Mashed Potatoes with onions and garlic
- Vegan Potato Croquettes
- Pan-Fried Bread Dumplings
- Braised Red Cabbage
- Stovetop Vegan Mac and Cheese
Love it? Rate it!
I hope you enjoy this easy vegan Peppercorn Sauce as much as I do! Let me know if you give it a try!
Vegan Peppercorn Sauce
- 1 tablespoon vegan butter (or oil)
- 2 teaspoons all-purpose flour
- 1/8 teaspoon salt + more to taste
- 1/2 teaspoon sauce soy
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons ground black pepper
- 3/4 cup water
- In a small pot heat the butter (or oil). Add the flour and whisk until there are no lumps left.
- Add the soy sauce, mustard, salt, and black pepper. Whisk again.
- Add a 3/4 cup of water and bring it to a boil.
- If it thickens too much, you can always add more water and cook it further until it has reached the perfect consistency. Then you can serve it either warm or cold over vegan steak etc.