Green Peppercorn-Brandy Sauce

Green Peppercorn-Brandy Sauce Recipe
James Carrier
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.

Yield:

Makes about 2 cups

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Nutritional analysis per 1/4 cup.

December 2003
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