Julee Rosso, Sheila Lukins

Madeira Peppercorn Sauce

Preparation info

  • Difficulty

    Easy

  • 1¼ cups

Appears in

top 1000The New Basics Cookbook

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

Ingredients

  • Pan drippings from roasted goose
  • 2 shallots, peeled and chopped
  • ¾ cup Berta’s Chicken Stock or canned broth
  • ½ cup Madeira
  • 1 tablespoon green peppercorns in brine, drained and slightly crushed
  • 1 teaspoon cornstarch
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon gravy enricher

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 the remaining ¼ cup chicken stock until smooth. Slowly drizzle this into the sauce, stirring rapidly. Add the salt, pepper, and gravy enricher. Stir, and simmer another 5 minutes. Serve hot, with the goose.

© 1989 All rights reserved. Published by Workman Publishing.