Ingredients

• ¼ cup cracked black pepper
• 1 cup dry white wine
• 1 cup veal stock
• ½ cup heavy cream 36%
• 2-½ tablespoons chopped shallots
• 1 bay leaf
• 1-½ tablespoons Courvoisier VSOP
• 3 teaspoons green peppercorns, drained from brine
• Kosher Salt
• Pepper

• Prep Time: 5 minutes
• Cook Time: 25 minutes

• Total Time: 30 minutes
• Yield: 1 cup of sauce

Preparation

1. Combine cracked black pepper, white wine, shallots and bay leaf in a saucepan over medium heat. Bring to simmer, and let reduce by half.
2. Add veal stock to the reduced wine, and again reduce the liquid by half. Add the heavy cream to the reduced veal stock, and reduce again by half.
3. Pass the sauce through a mesh strainer, and discard all solids.
4. In a new saucepan, heat the Courvoisier, and light with a long kitchen match. When the flames subside, add the green peppercorns and the sauce, and simmer for 2 mins. Check the seasoning and adjust salt and pepper to taste.