Try this Quick Peppercorn Sauce recipe, or contribute your own.
Suggest a better descriptionHeat the butter, over low heat, until it begins to foam. Add the shallots and saute 2 minutes until they are translucent. Add the pepper and cook for 30 seconds to release its flavor. Add the bouillon and bring to a boil, simmer 2 minutes. Dissolve the cornstarch in the white wine. Add the cornstarch mixture to the peppercorn base, return to the boil and cook for 2 minutes before serving. Adjust seasoning. This recipe yields sauce for 4 to 6 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C30) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 1 | ||
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Calories: 402 | ||
Calories from Fat: 320 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.5g | 47 % | |
Saturated Fat 22.3g | 111 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 91.5mg | 28 % | |
Sodium 1038.7mg | 36 % | |
Potassium 441.1mg | 12 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 15.6g | ||
Protein 5.5g | 8 % | |
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: 402
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