Rainbow Peppercorn Sauce
6 tsp. Fresh cracked black peppercorns
3 Tbsp. dried green peppercorns soaked in 1/4 cup of the wine.
3/4 cup heavy cream
2 cups white wine (dry)
2 Tbsp. butter
Add butter to a sauce pan and let lightly brown, deglaze with1 cup of the wine and reduce to half over medium heat..
Add remaining cracked black peppercorns, green peppercorns, and 3/4 cup cream to sauce pan. Continue cooking while constantly stirring until sauce is reduced by half. You should now have about 3/4 of a cup peppercorn sauce which can be added to all kinds of food.
Pink Peppercorn Sauce
2 1/2 teaspoons butter
1 teaspoon crushed pink peppercorns
1 teaspoon finely chopped pimentos
1 teaspoon finely chopped sun-dried tomatoes
4 ounce heavy cream
Melt butter in sauce pan, add peppercorns, pimentos,
and sun-dried tomatoes, and cook a couple of minutes stirring continuously. Slowly stir in heavy cream and reduce to desired thickness. Serve warm
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