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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Green Peppercorn Sauce Recipe

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This recipe for Green Peppercorn Sauce is from , 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 minced shallots
2 tablespoons green peppercorns (packed in brine)
2 tablespoons butter, divided
2 tablespoons brandy, preferably Cognac
2 teaspoons all-purpose flour
1 cup beef broth, preferably homemade
½ cup heavy cream
Salt, to taste
Directions:
Directions:
Heat the oil in a medium skillet over medium heat.

Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.

Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.

Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.

Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak, pork chops or roast chicken.
Number Of Servings:
Number Of Servings:
1 Cup
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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