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    Cabernet Peppercorn Demi-glace View Edit

    Servings: Not specified

    Directions

    In a saucepan over medium heat, saute mushrooms, shallots, and peppercorns in oil. When shallots are tender, deglaze with red wine and reduce by two-thirds. Whisk together the reduction and demi-glace until smooth. Whisk in the cream and beef base. Combine a few teaspoons of cornstarch (or more as needed) with a little cold water to make a slurry. Add slurry to the sauce to thicken; cook for 1 minute and then remove from the heat.

    Ingredients
    • 1 cup white mushrooms, chopped
    • 1/2 cup chopped shallots
    • 3 tablespoons black peppercorns
    • 1/4 cup olive oil
    • 1/2 cup red wine, preferably Cabernet
    • 2 quarts demi-glace (can substitue powdered gravy mix)
    • 1/2 cup heavy cream
    • 1 tablespoon beef base
    • Cornstarch, as needed

    Parsed from recipe text (no separate ingredient records).
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