Public recipe with member extras
Creamy Peppercorn Pan Sauce
A steak or portobello topper made from deglazed white wine, cracked black pepper, and hemp milk, holding together beautifully in the pan.
Artisanal Staples, Dressings & Marinades · Steak Topper · Portobello Finish
What you need
Ingredients
- 1 tbsp Butter or Olive Oil
- 1 Shallot, minced
- 1/3 cup Dry White Wine
- 1 cup Unsweetened Hemp Milk
- 1 tbsp Cracked Black Pepper
- 1 tsp Dijon Mustard
- Salt, to taste
Method
Instructions
- In the same pan used to cook your steak or portobellos, melt the butter over medium heat and sauté the shallot until soft, about 3 minutes.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until reduced by half, about 3 minutes.
- Reduce heat to low and stir in the hemp milk, cracked pepper, and Dijon.
- Simmer gently 4 to 5 minutes until slightly thickened.
- Season with salt and pour over the finished steak or portobellos.
From The Arrogant Hippie Culinary Journal: Hemp Milk Edition by Aunesty Janssen
The complete recipe is free
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