Peppercorn Rosemary Sauce

By JimMac

This is a wonderful sauce to serve on beef or lamb and requires no elaborate preparations that take a week in advance. The richness of the sauce will complement any meat you serve it with without overpowering the natural flavors.

Ingredients

• 2 Tbl. finely chopped shallots
• 1 oz. Butter (1/4 stick)
• 1 Tsp. Cracked black (or green) peppercorn
• 1 sprig fresh rosemary, chopped
• 3/4 cup red wine
• 8 oz demi-glace
• Salt and Pepper to taste

Preparation

Step 1

Melt butter in a sauce pan and sauté shallots, peppercorns, and rosemary for approx. 2 minutes (until shallots are transparent).

Add wine and reduce by half. Add Demi-Glace Gold®, and stir with a whisk until Glace is dissolved.

Add water and simmer for approx. 5-6 minutes (until sauce has thickened).