Peppercorn & Brandy Sauce

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   1. Place the peppercorns in a heavy, resealable bag & using either a mallet or bottom of a pan, pound the peppercorns so they are CRACKED, but still in large pieces

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   2. In a dry, heavy bottomed sauce pan toast the peppercorns over medium-heat

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   3. Tossing constantly until fragrant (Approx. 4 mins)

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   4. Carefully add the Brandy & bring to a BOIL

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   5. Reduce heat to a SIMMER and reduce liquid by 75%

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   6. Add heavy cream

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   7. Raise heat slightly and continue to cook until sauce is reduced by 50%

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   8. Add the Basic Veal Sauce and bring to a SIMMER

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   9. Season with salt & keep warm until needed

No additional tips available.