Raspberry & Peppercorn Sauce
Serve this tasty sauce over chicken, fish or your choice of any other protein.
Ingredients
- Chicken, Fish or Ribs - 4-6 pieces
- BC Raspberries, fresh or frozen - 3 cups
- Shallot - 1
- Sugar - 1 tbsp.
- Extra Virgin Olive Oil - 3 tbsps.
- Balsamic Vinegar - 2-1/2 tbsps.
- Red Wine - 5 tbsps.
- Demi-Glace or Knorr Swiss mix - 5 tbsps.
- Butter - 1 tbsp.
- Peppercorns (milled) - 2 tsp.
- Rosemary sprigs - for Garnish
- Asparagus tips - 24
Instructions
- Heat saucepan with olive oil on medium heat, add shallot and cook for 3 minutes.
- Add sugar and peppercorns, stir for 10 minutes, add vinegar, red wine and raspberries, reduce for 3 minutes.
- Add demi-glaze or Knorr Swiss Mix, cook slowly for 3 more minutes, remove from heat and add cold butter.
- Grill or BBQ chicken breasts.
- Cook Asparagus at dente.
- Arrange chicken, fish or ribs on a plate.
- Pour sauce over chicken.
- Garnish with Rosemary and serve.
- Serve with Asparagus tips or any vegetable of choice.
