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Green Peppercorn-Brandy Sauce

James Carrier
Yield Makes about 2 cups
Demiglace and stock bases are sold in some supermarkets, specialty food stores, and some cookware stores (such as Williams-Sonoma); reconstitute a stock base to the demiglace level to use in the sauce.

Ingredients

  • 3 tablespoons butter
  • 2 tablespoons minced shallots
  • 1/2 cup brandy
  • 1 tablespoon sherry vinegar
  • 2 cups veal or beef demiglace
  • 2 tablespoons drained green peppercorns in brine

Nutrition Information

  • calories 42
  • caloriesfromfat 55 %
  • protein 0.7 g
  • fat 2.5 g
  • satfat 0.9 g
  • carbohydrate 4.4 g
  • fiber 0.0 g
  • sodium 398 mg
  • cholesterol 3.9 mg

How to Make It

  1. In a 1 1/2- to 2-quart pan over medium heat, melt 1 tablespoon butter; add 2 tablespoons minced shallots and stir often until limp but not brown, 2 to 3 minutes. Add 1/2 cup brandy and 1 tablespoon sherry vinegar; increase heat to medium-high and boil, stirring often, until liquid is almost evaporated, 5 to 6 minutes. Add 2 cups veal or beef demiglace (see notes); reduce heat and simmer, stirring occasionally and skimming off any residue that comes to the surface, for 10 minutes. Stir in 2 tablespoons drained green peppercorns in brine and salt to taste. Just before serving, over low heat, whisk in 2 more tablespoons butter; pour into a gravy boat.

  2. Nutritional analysis per 1/4 cup.