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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Green Peppercorn Gravy Recipe

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This recipe for Green Peppercorn Gravy is from This Is Why We're Fat?!?, 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 teaspoon Olive Oil
1 tablespoon Shallots, finely diced
2 tablespoons Green Peppercorns Packed in Brine*
2 tablespoons Butter (divided)
2 tablespoons Brandy
1 tablespoon Soy Sauce
2 teaspoons Flour
½ cup No Salt Beef Broth
½ cup Heavy Cream
Salt to taste


* These peppercorns can be hard to find. I suggest shopping online or at Jungle Jim's
Directions:
Directions:
Heat oil in a saucepan over medium heat. Once the oil shimmers add the shallots, peppercorns, 1 tablespoon butter and cook for 30 seconds. Add the brandy and scrape down brown bits from pan. Add the soy sauce.
Add flour and cook stirring constantly for 1-2 minutes. Whisk in broth, bring to a slow boil, and cook for 5 minutes.
Add the cream, return to a slow boil, and cook for 5 minutes more until slightly creamy.
Stir in the rest of the butter and season with salt.
Personal Notes:
Personal Notes:
Yield = 1 1/4 cups

David loves this sauce on his Christmas beef tenderloin!

 

 

 

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