Green Peppercorn Sauce

Ingredients

• 1 tbsp butter
• 2 large shallots, finely chopped
• 3 tsp green peppercorns, in brine, drained
• 3 tbsp brandy
• 100ml red wine
• 200ml stock
• 4 tbsp double cream

Method

1. Put the butter in a large, high-sided frying pan, and fry the shallots and peppercorns over medium heat for 5 mins, until the shallots have softened but not browned.
2. Add the brandy and cook until it has reduced to almost nothing.
3. Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half.
4. Add the stock and reduce again, by two-thirds (approximately 5 minutes)
5. Blend the onions.
6. Stir the cream into the sauce and allow it to thicken slightly.
7. Check for seasoning