Madeira Peppercorn Sauce

Name: Madeira Peppercorn Sauce
Yield: 1¼ cups
Ingredients: Salt and freshly ground black pepper, to taste; 1 teaspoon cornstarch; ½ teaspoon gravy enricher; Salt and freshly ground black pepper, to taste; ¾ cup Berta’s Chicken Stock or canned broth; ¾ cup Berta’s Chicken Stock or canned broth; 1 tablespoon green peppercorns in brine, drained and slightly crushed; ½ cup Madeira; 2 shallots, peeled and chopped; Pan drippings from roasted goose

Preparation info

1¼
cups

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Ingredients

Pan drippings from roasted goose
2 shallots, peeled and chopped
¾ cup Berta’s Chicken Stock

Sauce

Method

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.
Mix the cornstarch with t