- 2 tablespoons butter
- 2 tablespoons chopped shallot or green onions
- 2 tablespoon crushed green peppercorns
- ½ cup brandy
- ½ cup heavy cream
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill
- 1 tablespoon peanut oil, or canola oil
In a medium frying pan over medium heat, melt butter. Add shallot or green onions, green peppercorns and saute until onions are soft. Add brandy and cook until liquid is reduced by half. Add cream and simmer for 2 minutes. Season with salt, pepper, and dill.
Peppercorn Sauce. To import, drag image to your MacGourmet recipe box.