Directions:
- In a 1 1/2- to 2-quart pan over medium heat, melt 1 tablespoon butter; add 2 tablespoons minced shallots and stir often until limp but not brown, 2 to 3 minutes. Add 1/2 cup brandy and 1 tablespoon sherry vinegar; increase heat to medium-high and boil, stirring often, until liquid is almost evaporated, 5 to 6 minutes. Add 2 cups veal or beef demiglace (see notes); reduce heat and simmer, stirring occasionally and skimming off any residue that comes to the surface, for 10 minutes. Stir in 2 tablespoons drained green peppercorns in brine and salt to taste. Just before serving, over low heat, whisk in 2 more tablespoons butter; pour into a gravy boat.
- Nutritional analysis per 1/4 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1279.11 Kcal (5355 kJ) | ||
| Calories from fat | 608.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 67.63g | 104% | |
|---|---|---|---|
| Cholesterol | 479.61mg | 160% | |
| Sodium | 523.57mg | 22% | |
| Potassium | 1569.97mg | 33% | |
| Total Carbs | 4.29g | 1% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 0.9g | 4% | |
| Protein | 90.93g | 182% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 10.9mg | 60% | |
| Calcium | 100.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 183.12 Kcal (767 kJ) | ||
| Calories from fat | 87.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.68g | 104% | |
|---|---|---|---|
| Cholesterol | 68.66mg | 160% | |
| Sodium | 74.96mg | 22% | |
| Potassium | 224.76mg | 33% | |
| Total Carbs | 0.61g | 1% | |
| Sugars | 0.23g | 6% | |
| Dietary Fiber | 0.13g | 4% | |
| Protein | 13.02g | 182% | |
| Vitamin C | 0.2mg | 3% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 1.6mg | 60% | |
| Calcium | 14.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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