Peppercorn Sauce

I found this recipe in a cookbook I bought from a restaurant in Phoenix.

•  2 Tbsp unsalted butter
•  2 large shallots finely chopped
• 1 ½ tsp. black peppercorns
• ½ white peppercorns
• 1/3 cup dry white wine
• 1 ½ tsp. red wine vinegar
• 1 ½ tsp. sugar
•  ½ cup brandy
•  2 cups chicken stock
•  2 cups veal or beef stock
•  1 ¼ cups heavy cream
•  ¼ cup green peppercorns rinsed and drained

In a small sauce pan heat butter.  Add shallots with a pinch of salt and sauté for 1 to 2 minutes over medium heat until soft and translucent. Add black and white peppercorns. Stir for one more minute.

Add wine, vinegar, and sugar. Heat over medium high heat and reduce until most of the liquid has evaporated and begins to caramelize slightly.

Set aside 1 Tbsp. of the brandy for the end. Add the remainder to the pot and continue the reduction a further 5 minutes.

Add the stocks. Bring to a boil then lower the temperature and cook over medium-high heat until recued to about 1 cup, about 40 minutes.

Stir in the cream and bring to a boil. Cook a further 15 minutes or until the sauce thickens.

To finish the sauce shut off heat and add green peppercorns and the remaining 1 Tbsp. of Brandy. Taste for seasoning.

This is the best peppercorn sauce I have ever tasted and worth the effort and time it takes to prepare. I do not use expensive brandy, just something that tastes good. Marsala wine is a good alternative. Serve over something special like Beef Wellington. This makes a lot, but the leftover sauce freezes well.

Taken from Bistro Laurent Tourondel