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Peppercorn Sauce

Ingredients

1 shallot finely diced 
2 tablespoons green peppercorns 
30ml brandy 
1 cup red wine jus or beef stock 
½ cup thickened cream 
2 tablespoons softened butter 
2 tablespoons chopped chives 

Method

Sweat down the shallots in half the butter until softened.

Add peppercorns. Stir for 1-2 minutes.

Remove pot from heat and add brandy. Carefully burn off alcohol.

Return to heat and add jus or stock.

Add cream and reduce by 1/3.

Remove from heat and whisk in remaining butter.

Strain into a jug.

Season to taste. Stir in chopped chives.

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