Quick Peppercorn Sauce Sauces, Gravies, Glazes & Salsas

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Servings
   Makes about 1 1/4 cup sauce

Ingredients

• 1 can (14 oz.) ready-to-serve beef broth
• 1 Tbsp. cornstarch, dissolved in 1 Tbsp. cold water
• 1 small bay leaf
• 1/8 tsp. dried thyme leaves
• 1/3 cup dry red wine
• 1/4 tsp. black peppercorns, coarsely crushed

Instructions

In saucepan, combine broth and cornstarch mixture, stirring to blend. Bring to a boil; cook until slightly thickened.

Stir in bay leaf and thyme; cook over medium heat for 10 to 12 minutes or until sauce is reduced to about 1 cup.

Reduce heat to low. Stir in wine and peppercorns; simmer 5 minutes. Remove bay leaf. Serve warm.

Suggestions

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