Au Poivre Sauce
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.