Madagascan Green Peppercorn Sauce
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Step 1 of 8
1 of 8
Melt the butter in a heavy pot, add the shallots and cook slowly until translucent. Add the garlic, then the rosemary and bay. Do not colour them.
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What you are cooking with
The base
- 500 g Shallots, finely sliced
- 50 g Garlic, sliced
- 100 g Butter
- 20 g Rosemary
- 2 each Bay leaves
- 120 g Madagascan green peppercorns, drained if in brine
Deglazing and stock
- 250 ml Brandy
- 500 ml Dry white wine
- 3 L Rich beef stock
To finish
- 500 ml Cream
- 25 g Dijon mustard
- 40 ml White grape vinegar
- 30 g Cold butter