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Green Peppercorn Sauce
Description
A stunning sauce with layers of intriguing flavors; great for veal, beef, pork, or chicken.Ingredients
Serves
8-10
- 2 tablespoons unsalted butter, divided
- 2 yellow onions, sliced
- 1 carrot, peeled and sliced
- 2 stalks celery, sliced
- 1 tablespoon Dijon mustard
- 1/2 cup sherry vinegar
- 1/2 cup brandy
- 2 cups red wine
- 1 cup Port wine
- 1 tablespoon whole green peppercorns
- 3 ounces Demi-Glace de Veau Gold® or Demi-Glace Gold® dissolved in 2 cups hot water
- 1/4 cup heavy cream
- 1 tablespoon crushed green peppercorns
- Salt and ground black pepper
Methods/steps
- Melt 1 tablespoon of the butter in a saucepan over medium heat. Stir in the onions, carrot, and celery and cook until golden brown, about 8-10 minutes.
- Add the mustard and sherry vinegar and simmer until the liquid has evaporated.
- Add the brandy and whole green peppercorns and bring the mixture to a simmer. Add the red wine and Port and simmer again. Add the dissolved Demi-Glace de Veau Gold® (or Demi-Glace Gold) and simmer until the sauce is reduced by half (to about 2 3/4 cups), to sauce consistency.
- Strain the sauce through a fine-mesh sieve, return it to the pan, and whisk in the remaining butter, the cream, and the crushed green peppercorns. Season to taste with salt and pepper.
