Ingredients
Scale
- 2 tbsp unsalted butter or oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 1–2 tsp coarsely crushed black peppercorns
- ½ cup apple juice or apple vinegar
- 1 cup chicken or beef stock
- ¾ cup heavy cream (or milk/coconut cream)
- Salt to taste
Instructions
- Heat butter or oil in a skillet over medium heat. Sauté shallots and garlic until fragrant (2–3 minutes).
- Coarsely crush peppercorns using a mortar and pestle.
- Deglaze the pan with apple juice or stock, scraping any browned bits.
- Stir in stock and cream; simmer gently until thickened.
- Whisk in optional Dijon mustard; season with salt.
- Adjust consistency if needed by simmering longer or adding liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: ¼ cup (60g)
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 40mg