Wine and Pepper Cream Sauce

Yield: 3/4 cup

Ingredients

• 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 fresh parsley, chopped
• Fresh parsley sprig (optional)

Instructions

1. Melt butter in a skillet. Add shallots and cook gently 3 minutes.
2. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots.
3. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced.
4. Remove from heat and stir in cream and chopped parsley.
5. Return to medium heat and heat through for 2 to 3 minutes, stirring constantly.
6. Garnish with parsley sprig, if desired.

Notes

Serve hot with steaks, veal or fish dishes.

Nutrition

Per serving: 148 Cal (81% from Fat, 6% from Protein, 14% from Carb); 2g Protein; 10g Tot Fat; 4g Carb; 0g Fiber; 25mg Calcium; 1mg Iron; 213mg Sodium; 29mg Cholesterol