Directions:
- 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.
- Add the stock and boil for 5 minutes.
- 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.
- Put the vinegar and sugar into a small saucepan.
- Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon.
- Cool for 1 minute and pour in the cream sauce.
- Stir well.
- It may be necessary to replace it over the heat to re-melt the caramel.
- Add the port and peppercorns.
- Season with salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 238.23 Kcal (997 kJ) | ||
| Calories from fat | 186.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.74g | 32% | |
|---|---|---|---|
| Cholesterol | 69.78mg | 23% | |
| Sodium | 65.89mg | 3% | |
| Potassium | 82.46mg | 2% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 0.92g | 4% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 0.6mg | 1% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 210.87 Kcal (883 kJ) | ||
| Calories from fat | 165.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.36g | 32% | |
|---|---|---|---|
| Cholesterol | 61.76mg | 23% | |
| Sodium | 58.32mg | 3% | |
| Potassium | 72.99mg | 2% | |
| Total Carbs | 2.95g | 1% | |
| Sugars | 0.82g | 4% | |
| Protein | 1.26g | 3% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 32.4mg | 4% | |
* 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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