Wine and Pepper Cream Sauce

Wine and Pepper Cream Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Wine and Pepper Cream Sauce

  • 2

    tablespoons unsalted butter

  • 2

    shallots, finely chopped

  • 1

    tablespoon brandy

  • ½

    cup dry white wine

  • ½

    cup chicken stock

  • 2

    teaspoons green peppercorns, coarsely crushed

  • 3

    tablespoons whipping cream

  • 1

    tablespoon fresh parsley, chopped

  • Fresh parsley sprig (optional)

  • Melt butter in a skillet. Add shallots and cook gently 3 minutes.

  • Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired.

  • Makes ¾ cup.

  • NOTE: Serve hot with steaks, veal or fish dishes.

Directions

none


Nutrition

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