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Home > Recipes > With Classic French Demi-Glace
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Black Pepper-Red Wine Sauce -
Sauce Poivrade
3-4 Servings
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Ingredients:
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- 1 oz. (30 g) Butter
- 3 T. (45 mL) Shallots, minced
- 2 t. (5 mL) Black or Green Peppercorn, cracked
- 1 c. (250 mL) Red Wine
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Sauté shallots in butter for 1-2 minutes or until translucent. Add peppercorns and cook 30 seconds. Add red wine and reduce by half. Add
Demi-Glace Gold® and whisk until dissolved. Add enough water to reach desired sauce thickness. Add parsley and serve over grilled steak, tenderloin, or other cut of beef.
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