Peppercorn Rosemary Sauce Recipe

Ingredients

• 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

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.