Peppercorn sauce
Peppercorn sauce
Ingredients/Components
- butter - 2 Tbsp
- shallots, finely chopped - 1/4 c
- brandy - 1/3 c
- beef broth or canned unsalted broth - 1 c
- heavy cream or creme fraiche - 1 c
- whole black peppercorns, crushed - 1 Tbsp
How to make peppercorn sauce:
Melt butter in heavy medium saucepan over medium heat. Add shallots and saute until golden. Add brandy and bring to a boil. Add stock and boil until mixture is reduced to 1 cup, about 5 minutes. Add cream and peppercorns; cook over medium heat until reduced to sauce consistency, about 5 minutes. Taste and season with additional crushed peppercorns and salt, if necessary. (Can be prepared one day ahead. Cover and chill. Bring to a simmer before using.) Serve over your favorite cut of beef. Makes 8 servings.Recipe categories: Sauces, Main dish, Savory sauces.
Rating:
Related ingredients:
milk, butter, unsweetened chocolate, margarine, butter, melted, graham cracker crusts, red sweet peppers, dill pickle, peeled and chopped tomatoes, tomatoes scald and peel ripe or green tomatoes
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