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Rosemary Peppercorn Sauce

Spoon this fragrant sauce over grilled poultry, fish, or vegetables, and you'll never think of them as bland and unexciting again. It's sure to become a staple of your cooking repertoire. You can also substitute tarragon for the rosemary or red wine for the white wine to create some delicious variations.


  • 4 tablespoons unsalted butter, plus additional as needed
  • 2 tablespoons minced shallots
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon finely crumbled dried rosemary leaves
  • 3/4 cup white wine
  • 1 1/2 ounces Jus de Poulet Lie Gold® (or Veggie-Glace Gold®)
  • 1/2 cup hot water
  • Salt


  1. Melt the butter in a medium saucepan over medium heat.  Add the shallots, peppercorns, and rosemary and sauté for 1-2 minutes or until the shallots are translucent.
  2. Add the wine, increase the heat to high, and boil to reduce the liquid by half.
  3. Return the heat to medium and whisk in the Jus de Poulet Lie Gold® until it dissolves, then add enough water to reach desired sauce consistency.  Whisk in another tablespoon or so of butter if you wish, and season the sauce to taste with salt.
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Classic French Stocks and Sauces