Quick peppercorn sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 2 | tablespoons | Finely-chopped shallots; onions, |
| Or scallions | ||
| 2 | tablespoons | Coarsely-ground black pepper |
| 1 | cup | Beef bouillon |
| 1 | tablespoon | Cornstarch; dissolved in |
| 1 | tablespoon | White wine |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
Directions
Heat the butter, over low heat, until it begins to foam. Add the shallots and saute 2 minutes until they are translucent. Add the pepper and cook for 30 seconds to release its flavor. Add the bouillon and bring to a boil, simmer 2 minutes. Dissolve the cornstarch in the white wine. Add the cornstarch mixture to the peppercorn base, return to the boil and cook for 2 minutes before serving. Adjust seasoning. This recipe yields sauce for 4 to 6 servings.
Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C30)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.