PORT AND PEPPERCORN CREAM SAUCE
Makes about 1 1/3 cups sauce.
2 tablespoons butter
1/2 cup chopped shallots
1 cup port wine
1 cup chicken broth
1 bay leaf
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried thyme leaves
1/3 cup heavy whipping cream
Cooking Directions
In medium skillet, melt butter over medium heat.
Stir in shallots. Cook and stir until shallots are translucent (about 5 minutes).
Stir in wine, broth, black pepper, bay leaf and thyme.
Bring to boil; reduce heat to simmer.
Cook, uncovered until mixture reduces in half (about 15 minutes).
Remove bay leaf. Stir in cream; bring to a boil.
Reduce heat; simmer for 3 minutes.
Remove from heat and pour into blender container, cover with lid, and remove the center part of the lid.
Place a paper towel over center hole. Pulse until smooth.
Serve with heated fully-cooked ham.
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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