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Ingredients
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1 teaspoon olive oil
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1 tablespoon minced shallots
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2 tablespoons green peppercorns in brine, drained
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2 tablespoons unsalted butter
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2 tablespoons Cognac
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2 teaspoons all-purpose flour
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1 cup beef broth
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½ cup half-and-half
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salt to taste
Directions
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Heat oil in a skillet over medium heat. Add shallots, peppercorns, and butter; cook for 3 minutes.
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Add Cognac and cook for 1 minute. Whisk in flour and cook for 1 minute until alcohol evaporates. Pour in beef broth and increase heat to bring sauce to a simmer. Cook and stir for 5 minutes.
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Add half and half, reduce heat to low, and cook 5 minutes. Season with salt and serve.
Cook's Note:
You can substitute cream for half-and-half.
Nutrition Facts (per serving)
142 | Calories |
11g | Fat |
3g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 142 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 6g | 31% |
Cholesterol 27mg | 9% |
Sodium 415mg | 18% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 1% |
Protein 2g | 4% |
Potassium 84mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.