Peppercorn Sauce
Peppercorn Sauce
Boldly flavored, yet subtly elegant, this creamy sauce’s gourmet flavor is ideal for a classy occasion.
- 1/2 stick butter
- 3 shallots, chopped
- 2 tbsp crushed peppercorns (can be replaced with coarse ground black pepper)
- 1/2 cup white wine
- 1 (32 oz.) beef broth
- 1/2 cup whipping cream
- In a heavy medium saucepan, melt butter. Add shallots and crushed peppercorns, and sauté until shallots are lightly browned, about 5 minutes.
- Add wine and beef broth. Boil until reduced to 2 cups, about 25 minutes. Add whipping cream, and cook until sauce coats spoon, about 6 minutes.
- Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature.
