Pepper Cream Sauce For The Grill – a delicious recipe with white wine, brandy, fluid, heavy cream, white wine vinegar, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Put the wine and brandy in a heavy pan and boil gently for about 5 minutes or until reduced to a third of the original volume.
2
Add the stock and boil for 5 minutes.
3
Add the cream and boil for 15 minutes, stirring occasionally so that it does not catch on the bottom, or until the sauce has reduced by about a third and is of pouring consistency.
4
Put the vinegar and sugar into a small saucepan.
5
Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon.
6
Cool for 1 minute and pour in the cream sauce.
7
Stir well.
8
It may be necessary to replace it over the heat to re-melt the caramel.
9
Add the port and peppercorns.
10
Season with salt and pepper to taste.
1035
kcal
Calories
94
g
Fat
9
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 fluid ounces dry white wine, 3 tablespoons brandy, 4 fluid ounces low sodium chicken broth or 4 fluid ounces vegetable stock, 10 fluid ounces heavy cream, and more.
Yes, Pepper Cream Sauce For The Grill falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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