Peppercorn Rosemary Sauce Recipe
- 2 ounces unsalted butter
- 2 tablespoons shallots, minced
- 1 teaspoon black peppercorns, cracked
- 1/2 teaspoon freshly ground dried rosemary
- 3/4 cup white wine
- 1 1/2 ounces Jus de Poulet Lie Gold (roasted chicken stock)
- 1/2 cup hot water
Serves / Yields
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.
You can use a mortar and pestle or a spice grinder (coffee grinders work well) to grind dried rosemary.
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