Port and Peppercorn Cream Sauce

Name: Port and Peppercorn Cream Sauce
Total time: 2100 s
Yield: 1 servings
Ingredients: 2 tablespoons butter; 1/2 cup shallots chopped; 1 cup port wine; 1 cup chicken broth; 1 bay leaf; 1/2 teaspoon black pepper coarsely ground; 1/2 teaspoon dried thyme leaves; 1/3 cup heavy cream

Pork

8Ingredients

1070Calories

35Minutes

Description

Dress up a dish with this creamy rich sauce.

Ingredients

servings:

2 tablespoons butter
1/2 cup shallots (chopped)
1 cup port wine
1 cup chicken broth
1 bay leaf
1/2 teaspoon black pepper (coarsely ground)
1/2 teaspoon dried thyme leaves
1/3 cup heavy cream

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Directions

1In medium skillet, melt butter over medium heat. Stir in shallots. Cook and stir until shallots are translucent (about 5 minutes). Stir in wine, broth, black pepper, bay leaf and thyme. Bring to boil; reduce heat to simmer. Cook, uncovered until mixture reduces in half (about 15 minutes). Remove bay leaf. Stir in cream; bring to a boil. Reduce heat; simmer for 3 minutes. Remove from heat and pour into blender container, cover with lid, and remove the center part of the lid. Place a paper towel over center hole. Pulse until smooth. Serve with heated fully-cooked ham.
2Makes about 1 1/3 cups sauce.

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