Green Peppercorn Sauce

1. 1

   Soak peppercorns in 1 C warm salted water for 1 hour.

2. 2

   While peppercorns are soaking mince shallot. Drain peppercorns and crush with flat side of large knife. In a small saucepan saute shallot in 1 T butter over medium heat, stirring occasionally, until softened. Add peppercorns and wine and simmer until liquid is reduced to about 1/3 cup (approximately 1/3 of initial volume.)

3. 3

   Whisk in remaining 3 T of butter and season with salt if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.