Green Peppercorn Sauce Recipe

Ingredients

• 1 teaspoon olive oil
• 1 tablespoon minced shallots
• 2 tablespoons green peppercorns (packed in brine)
• 2 tablespoons butter, divided
• 2 tablespoons brandy, preferably Cognac
• 2 teaspoons all-purpose flour
• 1 cup beef broth, preferably homemade
• ½ cup heavy cream
• Salt, to taste

Directions

1. Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes.
2. Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
3. Add the flour and cook, stirring, until it has been absorbed, about 1 minute. Add the beef broth and increase the heat to medium-high. Simmer, stirring constantly, until the sauce has reduced by half, 3 to 5 minutes.
4. Add the cream and reduce the heat to medium-low. Simmer until the sauce has thickened, about 5 minutes. Stir in the remaining 1 tablespoon of butter to make it smooth. Season with salt. Serve with steak, pork chops or roast chicken.

Nutrition

Calories per Serving	390
Total Fat	35.9 g
Saturated Fat	21.4 g
Trans Fat	0.5 g
Cholesterol	112.0 mg

Total Carbohydrates	6.4 g
Dietary Fiber	0.4 g
Total Sugars	2.9 g
Sodium	527.5 mg
Protein	4.2 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.