Quick Peppercorn Sauce
Click here to return to the Sauces And Gravies-Sauces page
Notes
Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
Ingredients
- 1 can (14 oz.) ready-to-serve beef broth
- 1 Tbsp. cornstarch, dissolved in 1 Tbsp. cold water
- 1 small bay leaf
- 1/8 tsp. dried thyme leaves
- 1/3 cup dry red wine
- 1/4 tsp. black peppercorns, coarsely crushed
Instructions
- In saucepan, combine broth and cornstarch mixture, stirring to blend. Bring to a boil; cook until slightly thickened.
- Stir in bay leaf and thyme; cook over medium heat for 10 to 12 minutes or until sauce is reduced to about 1 cup.
- Reduce heat to low. Stir in wine and peppercorns; simmer 5 minutes. Remove bay leaf. Serve warm.