A tasty sauce with white wine, an appetizing add to poultry or pork.
A pink peppercorn (French: baie rose, “pink berry”) is a dried berry of the shrub Schinus molle, commonly known as the Peruvian peppertree.
Although a peppercorn is the dried fruit of a plant from the genus Piper, pink peppercorns came to be called such because they resemble peppercorns, and because they, too, have a peppery flavor. As they are members of the cashew family, they may cause allergic reactions including anaphylaxis for persons with a tree nut allergy.
Ingredients:
1 small onion
3 garlic cloves
2 sprigs of thyme
1 sprig of sage
1 bay leaf
3 to 4 tbsp pink peppercorns
1 cup of champagne
(or white wine)
1 cup of crème fraiche
(or whipping cream)
½ cup of veal stock
1 clove
½ tbsp of honey
Salt and pepper
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