Recipe for Wine And Pepper Cream Sauce from the Low Carb section.
Wine and Pepper Cream Sauce2 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) 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. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired. Makes 3/4 cup. NOTE: Serve hot with steaks, veal or fish dishes. Per Serving: 148 Cal (81% from Fat, 6% from Protein, 14% from Carb); 2 g Protein; 10 g Tot Fat; 4 g Carb; 0 g Fiber; 25 mg Calcium; 1 mg Iron; 213 mg Sodium; 29 mg Cholesterol
We hope you enjoy your freshly made Wine And Pepper Cream Sauce. This recipe came from Low Carb's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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