Wine and pepper cream sauce
Wine and pepper cream sauce recipe in the low carb category
Recipe ingredients:
- 2 tablespoons unsalted butter
- 2 shallots, finely chopped
- 1 tablespoon brandy
- 1/2 cup dry white wine
- 1/2 cup chicken stock
- 2 teaspoons green peppercorns, coarsely crushed
- 3 tablespoons whipping cream
- 1 tablespoon fresh parsley, chopped
- Fresh parsley sprig, optional
Recipe method:
- Melt butter in a skillet.
- Add shallots and cook gently 3 minutes.
- Add brandy to pan and allow to heat through for a few seconds, then flame.
- When flames subside, add wine to shallots.
- Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced.
- Remove from heat and stir in cream and chopped parsley.
- Return to medium heat and heat through 2 to 3 minutes, stirring constantly.
- Garnish with parsley sprig, if desired.
Per serving: 148 cal (81% from fat, 6% from protein, 14% from carb); 2 g protein; 10 g tot fat; 4 g carb; 0 g fiber; 25 mg calcium; 1 mg iron; 213 mg sodium; 29 mg cholesterol