Cracked-Pepper Cream Sauce
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One cup
- 4teaspoons olive oil
- 4small shallots, peeled and finely chopped
- 4medium cloves garlic, peeled and finely chopped
- 4teaspoons black peppercorns, cracked
- 1½teaspoons kosher salt
- ¾cup duck-and-veal demi-glace (see note)
- 4teaspoons sherry vinegar
- 6tablespoons heavy cream
- 2tablespoons unsalted butter
- 2tablespoons finely chopped Italian parsley
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
429 calories; 37 grams fat; 19 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 21 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 7 grams protein; 673 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oil in a medium-size saucepan over medium heat. Add the shallots and saute for 2 minutes. Add the garlic, pepper and salt and cook, stirring often, until the shallots are lightly caramelized, about 3 to 5 minutes.
- Step 2
Add the demi-glace and vinegar and cook for 3 minutes, scraping up any bits stuck to the bottom of the pan. Add the cream and butter and simmer for 2 minutes. Remove from heat, stir in the parsley and serve immediately. The sauce is good with beef, veal or chicken.
Tip
- Duck-and-veal demi-glace is available at specialty food stores, or call 1-800-DARTAGNON to order.
Private Notes
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Cooking Notes
Scott Laughlin
There is no way that this recipe calls for 3/4 cup demi-glace... Or more information is needed to make this right.
Scott Laughlin
There is no way that this recipe calls for 3/4 cup demi-glace... Or more information is needed to make this right.
Private notes are only visible to you.
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