Found in the Junior League of North Little Rock's RAVE Reviews, 1982, submitted by Jacque's & Suzanne restaurant, usually served over Steak du Chef.
Whip the butter until it is light and fluffy. Finely chop the parsley, shallots, and green peppercorns. Add to the beaten butter. Add the mustard, lemon juice, and salt, and mix until well blended. This makes 18 ounces of butter which can be kept under refrigeration for two weeks, or it can be frozen.
To prepare butter sauce for 8 portions, reduce, over heat, 1 1/2 cups whipping cream (30% butterfat) to 3/4 cup. Set aside until it has cooled to approximately 120 degrees. Using a wire whisk or French Whip, gradually beat in, tablespoon by tablespoon, 2 cups of peppercorn butter (firm but not refrigerator cold). Hold the sauce in a warm, but not hot place, as for hollandaise. Grill, broil, or saute steak and slice diagonally; nap with green peppercorn sauce.
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 36 Servings | ||
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Calories: 103 | ||
Calories from Fat: 101 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 23mg | 1 % | |
Potassium 33.1mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 103
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