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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Peppercorn Cream Sauce Recipe

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This recipe for Peppercorn Cream Sauce is from An Ortolf Family Tradition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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