​Les Kincaid's




Enjoy This Recipe Courtesy of Chef Les Kincaid 

Green Peppercorn Sauce


1 tablespoon sweet butter
1 shallot, minced
1/4 cup red wine vinegar
1 cup dry red wine
1/4 cup demi-glace
1/4 cup crème fraiche
2 tablespoons green peppercorns (in vinegar or brine; not dry)
Kosher salt and pepper to taste

Sauté the shallot in the butter until glossy, about 3 minutes. Deglaze the pan with the red wine vinegar and reduce to a glaze, about 2 tablespoons worth. Add the red wine and reduce by one-half. Add the demi-glace and reduce slightly. Whisk in the crème fraiche and green peppercorns.

Yield:  about 1 3/4 cups