Pepper Cream Sauce

Rating: 3.37 / 5.00 (303 Votes)

Total time: 30 min



Drain the peppercorns and wash well. Peel shallots and cut into small cubes.

Fry shallots and peppercorns in foaming butter (the butter should not burn). Now deglaze with red wine and reduce to ┬╝.

Pour in the beef broth and let simmer for another 15 minutes.

Mix the cornstarch with some cold water and thicken the sauce with it.

Finally, refine with a little whipped cream and season with salt.

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