Looking for Panola Foods?
Peppercorn Cream Sauce


  • 10 cups chicken or beef stock
  • 2 cups burgundy wine
  • 2 tablespoons brandy
  • 1 tablespoon Panola Gourmet Pepper Sauce
  • 1 teaspoon minced green onions
  • 1 tablespoon peppercorns, coarsely crushed
  • ½ tablespoon fresh rosemary, chopped
  • 2 cups heavy cream, warmed
  • Salt to taste


  1. Bring the stock to a boil and reduce to one cup.
  2. In a separate saucepan, combine wine, brandy, Panola Gourmet, green onions, and peppercorns and bring to a boil.
  3. Reduce this sauce by half and then add to the reduced stock.
  4. Continue to boil until the mixture measures about 1 cup.
  5. To complete this sauce, add the rosemary, cream, and salt.
  6. Cook over medium to low heat until sauce thickens.