Quick Peppercorn Sauce

2 reviews, 3.5 star(s). 100% would make again

Ready in 1h

Try this Quick Peppercorn Sauce recipe, or contribute your own.


2 tb black pepper; Coarsely-ground
1 tb Cornstarch; dissolved in
Salt; to taste
3 tb Butter
1 c Beef bouillon
Black Pepper; freshly ground
2 tb shallots; Finely-chopped, Or scallions
1 tb White wine

Original recipe makes 1



Heat 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

Verified by stevemur
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Calories Per Serving: 402 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Just cooked this sauce for friends they thought it was the best they had had.
Markrobinson007 4y ago

Nice peppery sauce, great with chips (fries!) :o))
Jessryves 6y ago

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