| 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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