Au Poivre Sauce

Ingredients

96 fl. oz. prepared Demi Glace Sauce
2½ Tbsp. cracked black peppercorns
32 fl. oz. red wine
1 Tbsp. Chopped Shallots in Oil
3 oz. vegetable oil
32 fl. oz. prepared Seasoned Cream Soup Base

Instructions

(yields 1 gallon)

In a sauce pot heat vegetable oil and sauté Chopped Shallots in Oil until they just turn transparent. Add red wine and reduce volume by half. Add cracked peppercorns, prepared Demi Glace Sauce Mix and Seasoned Cream Soup Mix. Blend the sauce and simmer until core temperature reaches 165°F minimum. Serve immediately or refrigerate for future use.