Green peppercorn butter (eb)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Shallot; minced |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Brandy |
| 2 | tablespoons | Green peppercorns; chopped |
| 2 | teaspoons | Dijon mustard |
| ½ | cup | Soft butter or margarine |
| ¼ | cup | Sour cream |
| 1 | Bouillon cube; crushed | |
Directions
Saute shallots in 3 T butter until gold in color. Add brandy and reduce by half on high heat. Add bouillon, peppercorns, and mustard. When cool mix with butter and cream. Store in refrigerator.
Recipe By : The Electric Bread Cookbook Posted to MC-Recipe Digest V1 #289 Date: Sat, 9 Nov 1996 22:26:27 -0500 (EST) From: Bill Camarota <gfx4tv@...>