This umami-forward miso peppercorn sauce is perfect with a juicy steak or roasted chicken. The sauce is creamy with a bit of heat and tons of richness. You’ll want to put this on everything!

Ingredients:

½ tbsp whole black peppercorns, coarsely cracked
2 tbsp unsalted butter
1 shallot, finely minced
2 garlic cloves, minced
½ cup beef stock
¼ cup heavy cream
2 tbsp Shared Cultures Morel Mushroom Miso
2 tsp Worcestershire sauce
Garnish with fresh parsley 

Method:

1. In a pan, melt butter over medium heat.
2. Add in peppercorn, shallot, and garlic. Toast until fragrant, around 2 minutes.
3. Add stock and worcestershire sauce.
4. Turn heat to medium high and simmer for a few minutes until sauce is reduced in half, about 3 minutes. 
5. Reduce heat to medium.
6. Add heavy cream and gently stir to mix everything together.
7. Add miso paste to a bowl and add a bit of sauce from the pan. Whisk together well then pour back into the pan.
8. Simmer for 2-3 minutes or until sauce coats the back of a spoon.
9. Add salt to taste.
10. Enjoy sauce with steak or chicken.

Recipe: @crazythickasians