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Port and Peppercorn Cream Sauce
PORK8Ingredients
35Minutes
1070Calories
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Description
Dress up a dish with this creamy rich sauce.
Ingredients
US|METRIC
1 SERVINGS
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Directions
- In 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.
- Makes about 1 1/3 cups sauce.
NutritionView More
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1070Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1070Calories from Fat550 |
% DAILY VALUE |
Total Fat61g94% |
Saturated Fat37g185% |
Trans Fat |
Cholesterol195mg65% |
Sodium310mg13% |
Potassium830mg24% |
Protein10g |
Calories from Fat550 |
% DAILY VALUE |
Total Carbohydrate54g18% |
Dietary Fiber0g0% |
Sugars3g |
Vitamin A60% |
Vitamin C15% |
Calcium15% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.