Quick Peppercorn Sauce

Recipe Ingredients

3 tablespoons	45ml	Butter
2 tablespoons	30ml	Finely-chopped shallots, onions,
		Or scallions
2 tablespoons	30ml	Coarsely-ground black pepper
1 cup	62g / 2.2oz	Beef bouillon
1 tablespoon	15ml	Cornstarch - dissolved in
1 tablespoon	15ml	White wine
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C30)

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