Green Peppercorn Sauce
For steak, chicken, seafood, or vegetables
dry red wine
OR substitute 3 TBSP red wine vinegar OR 3 TBSP Cognac
(use beef, chicken, or vegetable)
freshly ground (alternatively, you can use 1 TBSP pickled green peppercorns)
or arrowroot powder
Heat 1 TBSP ghee in skillet over medium heat with
shallots, and sauté for 1 minute.
Stir in alcohol, and cook until liquid is almost evaporated.
Stir in broth and green peppercorn; cook 2 minutes.
Add flour, starting with 1 tsp (add more if a thicker sauce is desired), and bring to a boil.
Cook 1 minute or until slightly thickened, stirring constantly.
Remove from heat; stir in remaining ghee.
Salt to taste, and spoon sauce evenly over meat or veg.