Mustard-Black Peppercorn Sauce
Ingredients
- 3 green onions
- 2 teaspoons butter
- 1/3 cup dry white wine
- 1 T black Kampot peppercorns
- 1/2 cup whipping cream
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sea salt
Directions
- Crack the peppercorns and rehydrate in a small amount of warm water for at least one hour prior to use.
- Mince the green onions and saute in butter over medium heat until they are soft, about 4 minutes.
- Increase heat to medium-high and add wine and drained peppercorns. Cook the mixture until it reduces by half, about five minutes.
- Stir in cream and mustard; boil until the mixture reduces slightly, about 3 minutes.
- Add salt. Serve.
Comments (0)