Green Peppercorn Sauce

This is from the "Sauces, Dips and Salsas" cookbook. This is great with steaks or grilled chicken.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Pan fry the steak or chicken in a little oil or butter. Remove from the an and cover to keep warm.
  • Add the stock to the meat juices in the pan. Stir over low heat until boiling, then add the cream and peppercorns. Boil for 8-10 minutes, stirring constantly until slightly thickened. Add the brandy and boil for 1 minute. Serve with the meat.
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RECIPE MADE WITH LOVE BY

@Sara 76
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@Sara 76
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"This is from the "Sauces, Dips and Salsas" cookbook. This is great with steaks or grilled chicken."
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  1. Silvergirl17
    This sauce had a great flavor, served over buffalo sirloin strips, and the sauce was much needed for moisture. However, I wasn't able to have the sauce thicken at all <br/><br/>I would suggest adding some cornstarch or flour to help thicken. I also added the cognac into the beef stock prior to adding the cream, too.<br/><br/>Thanks!<br/>Carol
    Reply
  2. Sara 76
    This is from the "Sauces, Dips and Salsas" cookbook. This is great with steaks or grilled chicken.
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