Shelly's Recipe

PEPPERCORN SAUCE

Category: Sauces - Miscellaneous

1 (14 oz) can ready-to-serve beef broth
1 tbsp cornstarch, dissolved in 1 tbsp cold water
1 small bay leaf
1/8 tsp dried thyme leaves
1/3 cup dry red wine
1/4 tsp black peppercorns, coarsely crushed

In saucepan, combine broth and cornstarch mixture, stirring to blend. Bring to a boil; cook until slightly thickened. Stir in bay leaf and thyme; cook over medium heat for 10 to 12 minutes or until sauce is reduced to about 1 cup. Reduce heat to low. Stir in wine and peppercorns; simmer 5 minutes. Remove bay leaf. Serve warm. Makes about 1 1/4 cup sauce