From the kitchen
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.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
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
- 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.
Kitchen note
This is a genuinely good showcase for hemp milk's heat stability — a pan sauce built directly in a hot, well-used skillet is exactly the kind of high-heat situation that would break a thinner plant milk.
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