Peppercorn Rosemary Sauce Recipe

Submitted By: The Spice House.

Serves / Yields

Serves 4

Preparation Instructions

Sauté shallots, peppercorn and rosemary in butter for 1-2 minutes, or until shallots are translucent. Add white wine and reduce by half. Add Jus de Poulet Lié Gold® and whisk until dissolved. Add enough water to reach desired sauce thickness and stir in additional butter if desired. Serve over grilled fish or poultry.

Helpful Hints

You can use a mortar and pestle or a spice grinder (coffee grinders work well) to grind dried rosemary.

Quick Shopping List

Tellicherry Ground Black Pepper
10/16 Mesh (Medium Cracked Dustless Grind) in a glass jar
1/2 cup shaker jar, net wt. 2 oz.
Rosemary Needles, Whole, Cracked Or Ground
Cracked Needles, in a glass jar
1/2 cup shaker jar, net wt. 1 oz.
Jus De Poulet Gold
1-1/2 oz. package

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