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| RECIPE FOR WINE AND PEPPER CREAM SAUCE |
Title: Wine And Pepper Cream Sauce Category: Low Carb
Instructions:
Wine and Pepper Cream Sauce2 tablespoons unsalted butter 2 shallots, finely chopped 1 tablespoon brandy 1/2 cup dry white wine 1/2 cup chicken stock 2 teaspoons green peppercorns, coarsely crushed 3 tablespoons whipping cream 1 tablespoon fresh parsley, chopped Fresh parsley sprig (optional) Melt butter in a skillet. Add shallots and cook gently 3 minutes. Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired. Makes 3/4 cup. NOTE: Serve hot with steaks, veal or fish dishes. Per Serving: 148 Cal (81% from Fat, 6% from Protein, 14% from Carb); 2 g Protein; 10 g Tot Fat; 4 g Carb; 0 g Fiber; 25 mg Calcium; 1 mg Iron; 213 mg Sodium; 29 mg Cholesterol
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