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		<title>LexieBidwell752 - Revision history</title>
		<link>https://pm.haifa.ac.il/index.php?title=LexieBidwell752&amp;action=history</link>
		<description>Revision history for this page on the wiki</description>
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			<title>LexieBidwell752:&amp;#32;Created page with 'Peppercorn Steak Sauce &lt;br&gt;&lt;br&gt; Ingredients: &lt;br&gt;&lt;br&gt; 6 tsp. Fresh cracked black peppercorns 3 Tbsp. dried green peppercorns soaked in 1/4 wine 3/4 cup heavy cream 2 cups white w…'</title>
			<link>https://pm.haifa.ac.il/index.php?title=LexieBidwell752&amp;diff=3607&amp;oldid=prev</link>
			<description>&lt;p&gt;Created page with &amp;#39;Peppercorn Steak Sauce &amp;lt;br&amp;gt;&amp;lt;br&amp;gt; Ingredients: &amp;lt;br&amp;gt;&amp;lt;br&amp;gt; 6 tsp. Fresh cracked black peppercorns 3 Tbsp. dried green peppercorns soaked in 1/4 wine 3/4 cup heavy cream 2 cups white w…&amp;#39;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;Peppercorn Steak Sauce&lt;br /&gt;
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Ingredients:&lt;br /&gt;
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6 tsp. Fresh cracked black peppercorns&lt;br /&gt;
3 Tbsp. dried green peppercorns soaked in 1/4 wine&lt;br /&gt;
3/4 cup heavy cream&lt;br /&gt;
2 cups white wine (dry)&lt;br /&gt;
2 Tbsp. butter&lt;br /&gt;
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Preparation with meat drippings:&lt;br /&gt;
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If the [http://www.gourmetpeppercorns.com/Peppercorn-Steak-Sauce.html peppercorn steak sauce] is intended for meat such as steaks, marinade by pressing a few cracked black peppercorns into them and coating in olive oil. Let stand for several hours.&lt;br /&gt;
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If meat is cooked in a pan, deglaze the pan when cooking is completed and meat has been removed, with 1 cup of the wine and  reduce to half over medium heat. See peppercorn steak sauce continued.&lt;br /&gt;
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Preparation without meat drippings:&lt;br /&gt;
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Add butter to a sauce pan and let lightly brown, deglaze with1 cup of the wine and  reduce to half over medium heat..&lt;br /&gt;
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[http://www.gourmetpeppercorns.com/Peppercorn-Steak-Sauce.html peppercorn steak sauce] continued:&lt;br /&gt;
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Add remaining cracked black peppercorns, green peppercorns, and 3/4 cup cream to sauce pan. Continue cooking while constantly stirring until sauce is reduced by half. You should now have about 3/4 of a cup peppercorn sauce which can be added to all kinds of food.&lt;/div&gt;</description>
			<pubDate>Thu, 01 Mar 2012 19:38:08 GMT</pubDate>			<dc:creator>LexieBidwell752</dc:creator>			<comments>https://pm.haifa.ac.il/index.php?title=Talk:LexieBidwell752</comments>		</item>
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