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 dry apple vinegar (optional)
- 1 cup chicken or beef stock
- ¾ cup heavy cream (or coconut cream/milk)
- 1 tsp Dijon mustard (optional)
- Salt, to taste
- Fresh thyme or rosemary for garnish (optional)
Instructions
- Heat butter or oil in a skillet over medium heat and sauté chopped shallots and minced garlic until fragrant (2–3 minutes).
- Coarsely crush peppercorns using a mortar and pestle.
- Deglaze the skillet with apple juice or vinegar and add stock; scrape browned bits from the pan.
- Stir in stock and cream, bringing to a gentle simmer until slightly reduced.
- Optionally whisk in Dijon mustard, season with salt, and strain if desired for a smooth finish.
- Adjust consistency by reducing further or adding stock/cream as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 60mg