Brandy Peppercorn Sauce

Makes approximately 3/4 cup sauce
2 tablespoons butter
1/4 cup minced shallots
2 teaspoons minced garlic
2 tablespoons brandy
1 teaspoon coarsely ground peppercorns
2/3 cup whipping cream
Kosher salt and freshly ground pepper, to taste

Melt the butter in saucepan over medium heat. Add the shallots, and sauté for 3-4 minutes, or until they are softened but not browned. Add the garlic, and continue to cook, stirring constantly, for another minute.
Add the brandy and simmer for 30-45 seconds, until slightly reduced. Add the peppercorns and cream, then season to taste with salt and additional freshly ground pepper. Simmer gently for an additional 3-4 minutes, or until slightly thickened.


1 comment:

T.J. said...

I just made this sauce today and am in love! Pretty sure you could drink this from a glass.