Peppercorn Cream Sauce

1. 1

   Melt butter in small saucepan on medium heat until foaming. Add shallots and garlic; cook and stir for 2 mins. Add peppercorns; cook and stir for 1 min.

2. 2

   Add stock; bring to a boil. Reduce heat to low; simmer for 3 mins or until slightly reduced.

3. 3

   Mix cornstarch and cream until smooth. Gradually whisk cream into sauce until well blended. Bring to a boil on medium heat. Reduce heat to low; simmer, stirring, for 3 mins or until sauce thickens. Stir in thyme. Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

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