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.

Related recipes