Pink Peppercorn Sauce
- serving for 3-4
- 0.5 hours
- pan
For Sauce
Ingredient
shallot 1 pc
pink peppercorns 2 tbsp
brandy 50 ml
sherry vinegar 1 tsp
french mustard 1 tsp
beef stock 200 ml
double cream 200 ml
sea salt 1 pinch
Directions
Finely dice shallot
Saute shallot then add peppercorn
Deglaze with brandy then add mustard cook for few minutes
Add vinegar, stock and cream reduce to thick consistency
Season to taste with salt
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman