Peppercorn Sauce Made With Goats Milk

Updated: Sep 1, 2018

Serves 2

It’s easy to make, in 10 minutes or less.  It’s not heavy or too creamy like other recipes, and it tastes gorgeous.


4 cloves of garlic (peeled and minced/grated) 4 shallots (peeled and finely chopped) 1tbsp dairy free butter 175ml goats milk drizzle of olive oil 1/2tbsp flour 1tsp ground mixed peppercorns (add more or less to your taste) pinch of salt coriander for garnish


On a low heat, heat the olive oil in the pan with the garlic and shallots.

When shallots are soft, add the butter to the pan and allow it to melt (still on a low heat). In a measuring jug, add a drop of the milk to the flour and whisk until there are no lumps, then add the rest of the milk.

Add the flour/milk to the pan, and heat very gently stirring with a whisk to stop a skin forming. The sauce will start to thicken, so keep stirring, add the peppercorns and a pinch of salt, and stir for another minute. Taste and check the seasoning, add more seasoning if required. Delicious!

If you make this recipe, snap a pic and tag it – We love to see your creations.

Notes: Serve with a sizzling steak, sweet potatoe fries, onions rings and a sprinkle of coriander for garnish.

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