Pepper Cream Sauce for the Grill

Recipe by Millereg
READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the wine and brandy in a heavy pan and boil gently for about 5 minutes or until reduced to a third of the original volume.
  • Add the stock and boil for 5 minutes.
  • Add the cream and boil for 15 minutes, stirring occasionally so that it does not catch on the bottom, or until the sauce has reduced by about a third and is of pouring consistency.
  • Put the vinegar and sugar into a small saucepan.
  • Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon.
  • Cool for 1 minute and pour in the cream sauce.
  • Stir well.
  • It may be necessary to replace it over the heat to re-melt the caramel.
  • Add the port and peppercorns.
  • Season with salt and pepper to taste.
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