Julee Rosso, Sheila Lukins

Madeira Peppercorn Sauce

Preparation info

  • 1¼ cups

    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

Method

  1. Skim any remaining fat from the roasting pan, or remove it through a gravy separator. Scrape the browned pan drippings into a saucepan. Add the shallots, ½ cup of the stock, the Madeira, and the peppercorns. Simmer over low heat for 5 minutes.
  2. Mix the cornstarch with t