Low Carb Recipes

Wine and Pepper Cream Sauce

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Yield: 3/4 cup



  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.


Serve hot with steaks, veal or fish dishes.


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