Calories
382 kcal
Protein
10 g
Fat
25 g
Carbohydrates
2 g
Melt the butter in a frying pan over a medium heat and fry the shallot for 5-7 minutes. Stir in the peppercorns and red wine vinegar.
Turn up the heat to high and boil until the liquid has almost completely evaporated.
Pour in the beef stock and boil the mixture until it is reduced by half. Tip in the cream and mustard, reduce the heat and simmer for 3-4 minutes, stirring. Season with salt.
Bon Appetit!
What do you think of this recipe? Share your experience and help others
Double cream, crumbled blue cheese and white wine come together t...
Bright-green herbs pair with red chili to create a zingy sauce fo...
This cheat's version flavored with coconut milk, dried chili flak...
Incredibly gourmet yet simple to make sauce! It's too simple to c...
A tangy sauce that goes well with both salad and meat. In spite o...
A lighter, fresher pizza sauce thanks to the addition of passata....
Vibrant and bursting with flavor, this cherry-balsamic sauce is t...
One of the universal sauce is aioli, also known as allioli, aïoli...
Combination of roasted red peppers and smoked paprika, tomatoes, ...
It baked bolognese is super simple and low in calories, requires ...
Creamy parmesan sauce for fish is an easy recipe, which will gi...
Caesar salad sauce! Just 4 ingredients and your sauce is ready!
Amazing French Tartare sauce recipe! Tartar sauce has a full flav...
This easy vegan tartar sauce recipe, preparing just in 5 minutes!...
This is the tastiest ranchero sauce recipe with a base of tomato,...
The tastiest Tomato Basil Pizza Sauce recipe! Tomato sauce is ide...
Step by step recipes
1320 recipes
View all bookmarks
