Recipe courtesy of Sunny Anderson
Recipe courtesy of Sunny Anderson
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The Kitchen
Sunny’s Easy Red Wine Peppercorn Sauce
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- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: about 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1.5 servings
- Calories
- 453
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 900 mg
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: about 3/4 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1.5 servings
- Calories
- 453
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 41 mg
- Sodium
- 900 mg
Ingredients
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Directions
- Crush the peppercorns gently with a mortar and pestle (or place them in a plastic bag and pound them with a mallet).
- In a saucepan on medium heat, add the pepper, red wine, thyme, rosemary and shallot. Bring the liquid to a boil, then lower to the lowest simmer and simmer until reduced by half, 40 to 45 minutes.
- Strain out the solids and return the sauce to the pan over medium heat. Add the butter and whisk until melted. Season with salt. Serve warm.
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