Brandy Peppercorn Sauce (two ways)

Yield: About 4 servings

Ingredients

Classic (with dairy and wheat flour)

Ingredient	Amount / Weight	Note
Butter	2 tablespoons
Shallot	1	Finely diced
All-purpose flour	1½ tablespoons
Brandy	2 tablespoons
Whole milk	¾ cup	Can thin with more as needed
Heavy cream	¼ cup
Beef broth	⅔ cup
Worcestershire	1–2 teaspoons	Check for gluten if needed
Peppercorns	1 tablespoon	Lightly crushed
Salt	To taste

Dairy-free & wheat-free version

Ingredient	Amount / Weight	Note
Refined coconut oil or neutral oil	2 tablespoons	Add a splash of olive oil for flavor
Shallot	1	Finely diced
Potato flour or potato starch	1½ tablespoons
Brandy	2 tablespoons
Unsweetened cashew or barista oat milk	1 cup	Start with ¾ cup, reserve ¼ cup to thin
Beef broth	⅔ cup	Gluten-free
Gluten-free Worcestershire	1–2 teaspoons
Peppercorns	1 tablespoon	Lightly crushed
Salt	To taste

Steps

Classic version:

1. Lightly crush the peppercorns using a rolling pin or mortar and pestle, leaving some coarse bits for texture.
2. In a saucepan over medium heat, melt the butter and sauté the diced shallots until translucent, about 3–4 minutes.
3. Stir in the flour and cook, stirring constantly, for about 1 minute to make a roux. Do not let it brown.
4. Add the brandy, cooking 1–2 minutes to let the alcohol evaporate.
5. Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Cook until slightly thickened.
6. Add beef broth, crushed peppercorns, Worcestershire, and salt. Simmer gently for 3–5 minutes until the sauce is glossy and coats the back of a spoon (nappe).
7. Adjust seasoning to taste and serve immediately.

Dairy-free & wheat-free version:

1. Lightly crush the peppercorns using a rolling pin or mortar and pestle, leaving some coarse pieces.
2. Warm the refined coconut oil or neutral oil with a bit of olive oil in a saucepan over medium heat.
3. Add diced shallots and cook until translucent, 3–4 minutes.
4. Sprinkle in potato flour and stir constantly for about 1 minute—do not brown it, or it may turn gluey.
5. Add the brandy and cook for 1–2 minutes to evaporate alcohol, scraping the bottom of the pan.
6. Gradually whisk in about ¾ cup of the plant milk, whisking until smooth and thickened.
7. Add beef broth, crushed peppercorns, Worcestershire, and salt. Simmer 3–5 minutes until glossy and nappe.
8. Adjust the thickness with the remaining plant milk or a splash of broth. Taste and adjust salt and pepper before serving.

Notes on texture and flavor

• Potato starch thickens quickly and clearly. Start with 1½ tablespoons and adjust by mixing more into cold liquid if needed.
• Refined coconut oil avoids imparting a coconut flavor. A little olive oil adds aroma and balance—avoid overheating it.
• Cashew milk gives the richest result. If using a thinner milk like oat, reduce total liquid slightly or simmer longer to reach desired consistency.