Zutaten für Pepper Cream Sauce For The Grill
- Dry White Wine
- 2 tablespoons brandy
- Low Sodium Chicken Broth
- Heavy Cream
- White Wine Vinegar
- 1 tablespoon granulated sugar
- Port Wine
- Peppercorn
- Salt And Pepper
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Zubereitung von Pepper Cream Sauce For The Grill
- In a heavy-bottomed saucepan, combine the red wine and brandy. Bring to a gentle simmer over medium heat and cook for 5-7 minutes, or until the liquid is reduced by one-third.
- Add the beef stock and simmer for another 5 minutes.
- Stir in the heavy cream. Continue to simmer for 10-15 minutes, stirring frequently to prevent scorching, until the sauce has thickened to a pourable consistency and reduced by about one-third.
- In a separate small saucepan, combine the balsamic vinegar and granulated sugar.
- Bring to a boil over medium-high heat. Cook for 30 seconds to 1 minute, or until the mixture turns a deep amber color and has a caramelized aroma, reducing to about 1 tablespoon.
- Remove from heat and let cool for 1 minute.
- Gently whisk the caramelized vinegar mixture into the cream sauce.
- Stir in the ruby port wine and crushed black peppercorns.
- Season generously with salt and freshly ground black pepper to taste. If the caramel has solidified, gently reheat the sauce over low heat until melted and smooth.
- Serve immediately over your grilled steak.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
7g
Fat
86g
Carbs
2g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Condiments Etc Eggs Dairy Poultry Vegetables American Canadian Southern United States Barbecue Easy European Refrigerator Dinner Party Holiday Event Picnic English Chicken Stove Top Dietary Spicy Pacific Northwest Independence Day Inexpensive Savory Sauces Northeastern United States Meat Taste Mood To Go Equipment Grilling
