Recipe Archives->Sauces->Peppercorn

Peppercorn Sauce
Sauce Poivrade

8 peppercorns, crushed
1/2 cup vinegar
1 cup brown sauce or leftover thickened gravy
2 Tbsp red currant jelly

Mix together peppercorns and vinegar and simmer, uncovered, until
reduced to 1/4 cup.  Add brown sauce and simmer one-half hour.
Add jelly.  Strain.  Serve with venison or grilled chops.

Printable version: peppercorn.txt.