CRACKED-PEPPER CREAM SAUCE

Cracked-Pepper Cream Sauce image

Provided by Molly O'Neill

Time 10m

Yield One cup

Number Of Ingredients 10

Ingredients

4 teaspoons olive oil
4 small shallots, peeled and finely chopped
4 medium cloves garlic, peeled and finely chopped
4 teaspoons black peppercorns, cracked
1 1/2 teaspoons kosher salt
3/4 cup duck-and-veal demi-glace (see note)
4 teaspoons sherry vinegar
6 tablespoons heavy cream
2 tablespoons unsalted butter
2 tablespoons finely chopped Italian parsley

Steps:

Heat the oil in a medium-size saucepan over medium heat. Add the shallots and saute for 2 minutes. Add the garlic, pepper and salt and cook, stirring often, until the shallots are lightly caramelized, about 3 to 5 minutes.
Add the demi-glace and vinegar and cook for 3 minutes, scraping up any bits stuck to the bottom of the pan. Add the cream and butter and simmer for 2 minutes. Remove from heat, stir in the parsley and serve immediately. The sauce is good with beef, veal or chicken.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 17 grams, Carbohydrate 21 grams, Fat 37 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 678 milligrams, Sugar 8 grams, TransFat 0 grams