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.
This recipe was provided by spice h from Evanston