Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter

  2. 2 shallots, finely chopped

  3. 1 tablespoon brandy

  4. 1/2 cup dry white wine

  5. 1/2 cup chicken stock

  6. 2 teaspoons green peppercorns, coarsely crushed

  7. 3 tablespoons whipping cream

  8. 1 tablespoon fresh parsley, chopped Fresh parsley sprig, optional

Instructions Jump to Ingredients ↑

  1. : Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired.


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