Wine and 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.
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