Wine And Pepper Cream Sauce

Recipe: Wine And Pepper Cream Sauce


  • 2 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 1 tablespoon brandy
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 2 teaspoons green peppercorns, coarsely crushed
  • 3 tablespoons whipping cream
  • 1 tablespoon fresh parsley, chopped
  • Fresh parsley sprig (optional)


  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.
  2. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced.
  3. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly.
  4. Garnish with parsley sprig, if desired.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)