Green Peppercorn Sauce
For steak, chicken, seafood, or vegetables
  • 2TBSP Gheedivided
  • 3 shallot(s)finely chopped
  • 1/4cup dry red wineOR substitute 3 TBSP red wine vinegar OR 3 TBSP Cognac
  • 1cup broth(use beef, chicken, or vegetable)
  • 1tsp peppercorns, greenfreshly ground (alternatively, you can use 1 TBSP pickled green peppercorns)
  • 1-2tsp flouror arrowroot powder
  1. Heat 1 TBSP ghee in skillet over medium heat with
  2. shallots, and sauté for 1 minute.
  3. Stir in alcohol, and cook until liquid is almost evaporated.
  4. Stir in broth and green peppercorn; cook 2 minutes.
  5. Add flour, starting with 1 tsp (add more if a thicker sauce is desired), and bring to a boil.
  6. Cook 1 minute or until slightly thickened, stirring constantly.
  7. Remove from heat; stir in remaining ghee.
  8. Salt to taste, and spoon sauce evenly over meat or veg.