Page 9 - ClubLife Weekly 111621

CHEF'S CHEF'S
CORNER
CORNER

Au POIVRE SAUCE

Yields 1 PINT

HEAT A sauté PAN OVER MEDIUM HEAT.

2 TBSP UnSALTED BUTTER WHEN THE PAN IS HOT, ADD THE BUTTER.

2 sMALL sHALLOTS, mINCED WHEN THE BUTTER HAS MELTED, ADD THE
2 cLOVES GARLIC, MINCED
SHALLOTS AND GARLIC. sauté, STIRRING
1 tbsp tOASTED & cRUSHED pEPPERCORNS
OCCASIONALLY, UNTIL THEY ARE NEARLY
1/4 CUP BRANDY
TRANSLUCENT, ABOUT TWO MINUTES. RAISE
2 TSP BEEF BASE
THE HEAT AND ADD THE PEPPER, BASE AND
1/2 QUART HEAVY CREAM
BRANDY TO THE PAN. BRING TO A BOIL AND
ROUX TO THICKEN
1 TSP DIJON MUSTARD REDUCE BY HALF. ADD THE CREAM AND
SALT TO TASTE BRING BACK TO A BOIL. ADJUST SEASONING

CHOPPED PARSLEY TO GARNISH
AND THICKEN TO JUST NAPE WITH A BIT OF

ROUX. OFF THE HEAT, ADD THE DIJON.

GARNISH WITH CHOPPED PARSLEY.