Brandy Peppercorn Sauce

Brandy Peppercorn Sauce

by Lori Fredrich of Burp!

Makes approximately 3/4 cup sauce

Ingredients:

2 tablespoons butter

1/4 cup minced shallots

2 teaspoons minced garlic

2 tablespoons brandy

1 teaspoon coarsely ground peppercorns

2/3 cup whipping cream

Kosher salt and freshly ground pepper, to taste

Directions:

Melt the butter in saucepan over medium heat. Add the shallots, and sauté for 3-4 minutes, or until they are softened but not browned. Add the garlic, and continue to cook, stirring constantly, for another minute.

Add the brandy and simmer for 30-45 seconds, until slightly reduced. Add the peppercorns and cream, then season to taste with salt and additional freshly ground pepper. Simmer gently for an additional 3-4 minutes, or until slightly thickened.