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Peppercorn Cream Sauce Recipe

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This recipe for Peppercorn Cream Sauce, by , is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tom Ortolf
Added: Saturday, October 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chicken stock from 10 cups. 10 to 1 reduction if homemade or 5 to 1 reduction of low-sodium broth purchased in the grocery store. Like low-sodium Swanson.
2 cups burgundy wine
2 Tbsp brandy
1 tsp minced shallots
1-4 Tbsp coarsely crushed black peppercorns
2 cups heavy cream
Rosemary and salt to taste

Directions:
Directions:
Combine wine, brandy, shallots and peppercorns and reduce by 1/2 (I like 3-4 Tbsp of peppercorns to give the sauce a bit more of a kick). Add reduced stock and continue to reduce until mixture measures 1 cup. Add rosemary and salt to taste. Add heavy cream and cook on medium low to medium heat until sauce thickens a bit.

Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Wonderful with steak or prime rib. I also like it over baked potatoes. The key is to not have too salty chicken stock, then just take your time. It's worth the wait!!!

 

 

 

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