Cracked-Pepper Cream Sauce

Name: Cracked-Pepper Cream Sauce
Total time: 10 min
Yield: One cup
Ingredients: 4 teaspoons olive oil; 4 small shallots, peeled and finely chopped; 4 medium cloves garlic, peeled and finely chopped; 4 teaspoons black peppercorns, cracked; 1 1/2 teaspoons kosher salt; 3/4 cup duck-and-veal demi-glace (see note); 4 teaspoons sherry vinegar; 6 tablespoons heavy cream; 2 tablespoons unsalted butter; 2 tablespoons finely chopped Italian parsley

By Molly O'Neill

Total Time: 10 minutes
Rating: 5(29)
Comments: Read comments

Featured in: All It's Cracked Up to Be

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Ingredients

Yield:One cup

4teaspoons olive oil
4small shallots, peeled and finely chopped
4medium cloves garlic, peeled and finely chopped
4teaspoons black peppercorns, cracked
1½teaspoons kosher salt
¾cup duck-and-veal demi-glace (see note)
4teaspoons sherry vinegar
6tablespoons heavy cream
2tablespoons unsalted butter
2tablespoons finely chopped Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a medium-size saucepan over medium heat. Add the shallots and saute for 2 minutes. Add the garlic, pepper and salt and cook, stirring often, until the shallots are lightly caramelized, about 3 to 5 minutes.
Step 2
Add the demi-glace and vinegar and cook for 3 minutes, scraping up any bits stuck to the bottom of the pan. Add the cream and butter and simmer for 2 minutes. Remove from heat, stir in the parsley and serve immediately. The sauce is good with beef, veal or chicken.

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