Green Peppercorn Sauce

1. 1

   Melt butter in a small saucepan and saute shallots until just starting to turn golden. Add the brandy and reduce over high heat for a minute or two.

2. 2

   Add the remaining ingredients and simmer until slightly thickened. (It will thicken more if made ahead and refrigerated.)

3. 3

   Hint: the peppercorns are a bit tricky to chop unless you have a tiny food processor or morter and pestle. You can also try a small plastic bag and rolling pin to smash them. I like the morter and pestle unless I'm doubling or tripleing the recipe. Then I use my tiny Cuisineart.

* Per serving · 4 servings · Values may vary.

No additional tips available.