Four Peppercorn Sauce
Ingredients:
1/2 cup white wine
1 shallot, finely minced
1 tablespoon crushed four peppercorn blend
1 3/4 cups total beef and chicken stock
1/4 cup whipping cream
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Directions:
Crush peppercorns. *I put the peppercorns in a zip-loc bag and crush with the flat side of a meat cleaver.
Add to saucepan, wine, shallot and peppercorns. Bring to a boil and simmer until mixture is reduced and only shallots and peppercorns remain with a very slight amount of liquid.
Add beef and chicken stock. *I add to 1 3/4 cup water one small chicken and beef bullion cube.
Boil and reduce to one cup. Add 1/4 cup whipping cream. Return to heat and cook only until it coats the back of a spoon which is about 3 or 4 minutes. If you prefer the sauce a little thicker, cook just a minute or two longer.
