Monday, December 19, 2011
Naughty black peppercorn currant sauce
We serve this with our annual Christmas prime rib and the family loves it.
It's from Joelle's friend - Chef Doughty
1 can beef broth (low sodium, if possible)
1 can chicken broth (low sodium, if possible)
1 ½ cups dry white wine
2 cups heavy cream
1 ½ tablespoons very coarsely ground fresh pepper
¼ cup currants (or chopped raisins)
1 tablespoon cornstarch 1 tablespoon water
In medium saucepan combine both broths and wine. Simmer over medium heat until the amount of liquid is reduced by half. Add cream and pepper and continue to simmer until mixture begins to thicken slightly. In small cup combine water and cornstarch and whisk into existing sauce. Continue to simmer for a minute or two and then remove from heat and add currants.