Thursday, September 16, 2010

Green Peppercorn Sauce




1 1/2 teaspoon butter

1 teaspoon crushed green peppercorns

1 teaspoon parsley, chopped

2 ounces brandy or white wine

Melt 1 1/2 teaspoon butter in sauce pan (or use it to deglaze a pan), add remaining ingredients, and bring to boil being careful not ignite the brandy.

Serve warm.

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