Pepper Cream Sauce For The Grill

1. 1

   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.

2. 2

   Add the stock and boil for 5 minutes.

3. 3

   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.

4. 4

   Put the vinegar and sugar into a small saucepan.

5. 5

   Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon.

6. 6

   Cool for 1 minute and pour in the cream sauce.

7. 7

   Stir well.

8. 8

   It may be necessary to replace it over the heat to re-melt the caramel.

9. 9

   Add the port and peppercorns.

10. 10

    Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.