Peppercorn Rosemary Sauce Recipe
A great sauce for steaks and chicken.
Servings: 6 servings
Ingredients
- 2 tablespoons shallots finely minced
- 1 ounce butter = ¼ stick
- 1 tablespoon peppercorns freshly ground
- 1 sprig fresh rosemary finely minced
- ¾ cup red wine
- 8 oz demi-glace or chicken based demi-glace
- salt and pepper to taste
Instructions
- Heat up a saucepan over medium heat. When hot, add the butter and shallots and sauté until the shallots are translucent - about 2 to 3 minutes.
- Remove the pan from the heat and deglaze it with the wine.
- Return the pan back to the heat, add the cracked peppercorns and rosemary. Cook until the wine is reduced by half.
- Add the demi glace or chicken based demi glace to the pan and stir or whisk to combine ingredients.
- Continue reducing the sauce down until it is thick enough to coat the back of a spoon.
- Optional - some chefs like to strain their sauces through a fine meshed strainer or cheesecloth at this point to make their sauces more refined. I don't but it is entirely up to you.
- Taste the sauce and adjust seasonings with salt and pepper.
Notes
Serve with beef, veal, lamb, chicken or duck depending on what demi you went with.