Cracked-Pepper Cream Sauce

Name: Cracked-Pepper Cream Sauce
Yield: 1 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 ½ teaspoons kosher salt; ¾ 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

Published January 11, 1997

Total Time: 10 minutes
Rating: 5(30)
Comments: Read comments

Featured in: All It's Cracked Up to Be

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Ingredients

Yield:One cup

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 ½ teaspoons kosher salt
¾ 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

Ingredient Substitution Guide

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.

Tip