Wine and Pepper Cream Sauce
tablespoons unsalted butter
shallots, finely chopped
cup dry white wine
cup chicken stock
teaspoons green peppercorns, coarsely crushed
tablespoons whipping cream
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.