Patter Fam Sauces

Peppercorn Sauce:
2 T Olive Oil
½ stick (4T) of salted butter
½ cup finely chopped red onion or shallots
2 tsp. minced garlic
1 cup dry white wine
2 cups cream
2 T Dijon mustard
1 T peppercorns

Add 2 tablespoon of butter to the skillet, and when foamy, add the onions and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and simmer until reduced to 6 tablespoons, about 4 minutes.

Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce the heat to medium and add the mustard, whisking to incorporate. Add the remaining 2 tablespoons of butter, whisking to incorporate. Stir in the peppercorns.






Written by Joyce Peters — September 22, 2016

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