An exceptional sauce that pairs well with beef filet, strip steaks, veal cutlets or chops and broiled fish. Simply elegant and delightful.

Wine and Pepper Cream Sauce
Recipe type: Sauces
Serves: 3/4 Cup
  • 2 Tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 1 Tablespoon Brandy
  • 1/2 Cup dry white wine
  • 1/2 Cup chicken stock
  • 2 teaspoons green peppercorns, coarsely crushed
  • 3 Tablespoons whipping cream
  • 1 Tablespoon chopped fresh parsley
  • fresh parsley sprig (optional)
  1. Melt butter in a skillet.
  2. Add shallots and cook gently 3 minutes.
  3. Add brandy to pan and allow to heat through for a few seconds, then flame.
  4. When flames subside, add wine to shallots.
  5. Stir in stock and peppercorns and boil rapidly 2-3 minutes or until slightly reduced.
  6. Remove from heat and stir in cream and chopped parsley.
  7. Return to medium heat and heat through 2-3 minutes, stirring constantly.
  8. Garnish with parsley sprig, if desired.
  9. Makes 3/4 cup.

Serve hot with steaks, veal or fish dishes.

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