Public recipe with member extras
Camel Milk Peppercorn Pan Sauce
A deglazed pan sauce built from cracked pepper, white wine, and camel milk for finishing a steak.
Sauces, Dressings & Marinades · Steak Topper · Elegant Weeknight Mains
What you need
Ingredients
- 1 tbsp Butter
- 1 Shallot, minced
- 1/3 cup Dry White Wine
- 1 cup Camel Milk
- 1 tbsp Cracked Black Pepper
- 1 tsp Dijon Mustard
- Salt, to taste
Method
Instructions
- In the pan used to cook your steak, melt the butter and sauté the shallot until soft, about 3 minutes.
- Pour in the wine, scraping up browned bits, and simmer until reduced by half.
- Reduce heat to low and stir in the camel milk, pepper, and Dijon.
- Simmer gently 4 to 5 minutes until slightly thickened.
- Season with salt and pour over the finished steak.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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