Vegan Peppercorn Sauce
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!
Servings 2 people
Calories 64kcal
Ingredients
- 1 tablespoon vegan butter (or oil)
- 2 teaspoons all-purpose flour
- ⅛ teaspoon salt + more to taste
- ½ teaspoon sauce soy
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons ground black pepper
- ¾ cup water
Instructions
- 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 ¾ 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.
Notes
You can prepare this sauce ahead. If it thickens too much, just pop it back into the pot, add a bit more water until it has reached the desired consistency. Bring it to a quick boil to thicken it more.
You can also freeze leftover sauce, and reheat it in a pot. Add a bit more water to thin it out.
Nutrition
Calories: 64kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 307mg | Potassium: 30mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 10IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 0.3mg