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Green Peppercorn-Brandy Sauce





Yields
Makes about 2 cups

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.

Green Peppercorn-Brandy Sauce




James Carrier
 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
Step 1
1

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.

Step 2
2

Nutritional analysis per 1/4 cup.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories42
% Daily Value *
Total Fat 2.5g4%

Saturated Fat 0.9g5%
Cholesterol 3.9mg2%
Sodium 398mg18%
Total Carbohydrate 4.4g2%

Dietary Fiber 0.0g0%
Protein 0.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.