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Green Peppercorn Sauce

Prep time 15 mins
Cook time 16 mins
Yield Makes 2 cups


  • 2 tablespoons butter
  • 3 shallots, chopped (about 1/3 cup)
  • 2 garlic cloves, minced
  • 2 tablespoons green peppercorns in brine, drained
  • 1 (14-oz.) can fat-free beef broth
  • 1/3 cup brandy*
  • 2 tablespoons Dijon mustard
  • 1/3 cup heavy cream
  • 2 teaspoons cornstarch

How to Make It

  1. Melt butter in a large skillet over medium-high heat; add next 3 ingredients, and sauté 2 minutes or just until tender. Remove from heat. Stir in broth, brandy, and mustard, and return to heat. Bring to a boil, and cook, stirring occasionally, 12 minutes or until mixture is reduced by half.

  2. Stir together cream and cornstarch until smooth. Add cornstarch mixture to sauce, and cook, stirring constantly, 2 minutes or until thickened.

  3. *Apple juice may be substituted.