Pink Peppercorn Sauce
- serving for 2
- 0.5 hours
- pan
For Sauce
Ingredient
pink peppercorns 2 tbsp
butter 5 g
shallots 2 pc
brandy 50 ml
red wine 150 ml
beef stock 350 ml
double cream 100 ml
salt to taste
Directions
Toast peppercorns and crush
Soften the shallot in some gently foaming butter on medium heat with a pinch of salt
Add the peppercorns and the brandy, burn off the alcohol
Add the red wine reduce until hardly any liquid remains
Add the beef stock and cream gently simmer
Season to taste with salt
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman