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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the wine and brandy in a heavy pan and boil gently for about 5 minutes or until reduced to a third of the original volume. | 2. Add the stock and boil for 5 minutes. | 3. Add the cream and boil for 15 minutes, stirring occasionally so that it does not catch on the bottom, or until the sauce has reduced by about a third and is of pouring consistency. | 4. Put the vinegar and sugar into a small saucepan. | 5. Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon. | 6. Cool for 1 minute and pour in the cream sauce. | 7. Stir well. | 8. It may be necessary to replace it over the heat to re-melt the caramel. | 9. Add the port and peppercorns. | 10. Season with salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white wine	5	fluid		-	-	-	-
brandy	3	tablespoons		-	-	-	-
chicken broth	4	fluid	low sodium	-	-	-	-
heavy cream	10	fluid		-	-	-	-
white wine vinegar	2	tablespoons		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
port wine	1	tablespoon		-	-	-	-
peppercorn	3/4	ounce		119.9184	0.7442	0.2551	13.0549
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.