Green Peppercorn-Brandy Sauce

Name: Green Peppercorn-Brandy Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters veal or beef demiglace; 118 milliliters brandy; 3 Tbsps butter; 2 Tbsps drained green peppercorns in brine; 2 Tbsps minced shallots; 1 Tbsp sherry vinegar

You can never have too many sauce recipes, so give Green Peppercorn-Brandy Sauce a try. This recipe serves 8. Watching your figure? This gluten free and primal recipe has 219 calories, 10g of protein, and 16g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up beef demiglace, brandy, butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Shallot

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sherry Vinegar

Brandy

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.

Ingredients you will need

Green Peppercorns