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Recipes  |
Pink Peppercorn Sauce
2 tablespoons butter 2 shallots, minced 1/2 cup dry Chardonnay 3 tablespoon dark rum 1 tablespoon tomato paste 2 1/2 tablespoons Pink Peppercorns 1/2 cup heavy whipping cream Sea Salt to taste Directions: 1. Heat butter in a heavy saucepan. 2. Sauté shallots until they are soft. 3. Add the Chardonnay and reduce sauce by half. 4. Very carefully add the rum and ignite the sauce with a match. 5. When the flame dies down, add tomato paste, peppercorns, cream. 6. Allow the mixture to reduce until it coats the back of the spoon. 7. Season with sea salt to taste. 8. Serve with grilled or broiled fish. |
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