Port and Peppercorn Cream Sauce Recipe | Yummly

Port and Peppercorn Cream Sauce

Read Directions
Add to Meal Planner

Add to Meal Planner


Dress up a dish with this creamy rich sauce.


  • 2 tablespoons butter
  • 1/2 cup shallots (chopped)
  • 1 cup port wine
  • 1 cup chicken broth
  • 1 bay leaf
  • 1/2 teaspoon black pepper (coarsely ground)
  • 1/2 teaspoon dried thyme leaves
  • 1/3 cup heavy cream
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. 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.
    2. Makes about 1 1/3 cups sauce.
    Discover more recipes from Pork