Wine & pepper cream sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 2 | Shallots, finely chopped | |
| 1 | tablespoon | Brandy |
| ½ | cup | Dry white wine |
| ½ | cup | Chicken stock |
| 2 | teaspoons | Green peppercorns, coarsely crushed |
| 3 | tablespoons | Whipping cream |
| 1 | tablespoon | Chopped fresh parsley |
| Fresh parsley sprig (opt) | ||
Directions
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 2-3 minutes or until slightly reduced.
Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2-3 minutes, stirring constantly.
Garnish with parsley sprig, if desired.
Makes ¾ cup.
NOTE: Serve hot with steaks, veal or fish dishes.