|
|
|
|
|
|
|
||
| ||||||||
  |
Brandy Shallots And Green Peppercorn "Cream" Sauce The essence of brandy combined with the spiciness of shallots and peppercorns make this "cream" sauce taste incredible. Its robust flavor will enhance any meal. Try it with the Seared Yellowfin Tuna Burger. It's also great with poultry and filet mignon. For a more pure and full flavor substitute beef or chicken stock, to match the meat you're serving. Makes 2 Cups. |
|
Ingredients: 1 tablespoon olive oil 1 tablespoon sea salt 1 tablespoon minced shallots 1/8 teaspoon freshly ground black pepper 1/2 teaspoon minced garlic 1/4 cup brandy 2 tablespoons green peppercorns (canned in brine) 2 cups Vegetable Stock, or Roasted Chicken Stock 1/2 cup plain soy milk 4 fresh sage leaves 2 tablespoons arrowroot 2 teaspoons Worcestershire sauce 1 tablespoon soy margarine | |
|
Instructions: 1. In a medium saucepan, heat olive oil over medium heat. Add the shallot and garlic and cook until golden, about 2 minutes. Add the brandy and cook until reduced to an essence, about 2 minutes. Add the stock and bring to a simmer. Add the sage, Worcestershire, salt. Pepper, peppercorns and soy milk. Reduce the heat and simmer for 10 to 12 minutes. A light peppery flavor will develop and the richness of the brandy will be evident. 2. In a small mixing bowl, mix the arrowroot with 2 tablespoons of water. Add the arrowroot mixture and margarine to the sauce. Let simmer for 3 to 5 minutes. Remove the sage leaves before serving. This can be stored, covered, in the refrigerator for up to 3 days. |
 | ||
 |
||
 Home Broadcasts Produce Tips Health & Nutrition Magazine Recipes About Tony |
||
 | ||