Port and Peppercorn Cream Sauce

Pork
Port and Peppercorn Cream Sauce
0
8
1070
35

Description

Dress up a dish with this creamy rich sauce.

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

Directions

  1. 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.
  2. 2Makes about 1 1/3 cups sauce.
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NutritionView more

1070Calories
Sodium13%DV310mg
Fat94%DV61g
Protein20%DV10g
Carbs18%DV54g
Fiber0%DV0g

PER SERVING *

Calories1070Calories from Fat550
% DAILY VALUE*
Total Fat61g94%
Saturated Fat37g185%
Trans Fat
Cholesterol195mg65%
Sodium310mg13%
Potassium830mg24%
Protein10g20%
Calories from Fat550
% DAILY VALUE*
Total Carbohydrate54g18%
Dietary Fiber0g0%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.