Creamy Peppercorn Sauce
Condiment, Dinner
Ingredients
1/3 cup (85 ml) brandy or cognac
3/4 cup (185 ml) beef broth/stock , low sodium
1/2 cup (125 ml) cream , heavy/thickened
2 - 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained)
Directions
Make and use fresh.
Crush the pepper using a rolling pin, mortar and pestle or the side of a hardy knife.
Add brandy or cognac into the same skillet and let it simmer rapidly, scraping the bottom of the pan, until it has mostly reduced and you can no longer smell the harsh alcohol smell (~1 min).
Add broth, bring to simmer and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
Turn heat down to medium. Add cream and pepper, stir, then simmer for 1 1/2 to 2 minutes until it thickens (do not let it boil rapidly).
Taste sauce, adjust salt (and pepper!) to taste.