| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mike04 | 1 | servings | |
INGREDIENTS
| 3 | tb | Butter |
| 2 | tb | Finely-chopped shallots; onions, |
| Or scallions | ||
| 2 | tb | Coarsely-ground black pepper |
| 1 | c | Beef bouillon |
| 1 | tb | Cornstarch; dissolved in |
| 1 | tb | White wine |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste |
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. Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C30) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-07-1999 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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