Friday, November 03, 2017

Whiskey Green Peppercorn Sauce

Whiskey Green Peppercorn Sauce
butter
minced shallots
minced garlic
green peppercorns, drained
Irish whiskey
cream
salt and pepper

Melt the butter in a sauce pan. Add the shallots, garlic, and peppercorns and saute without coloring until softened. Pour in whiskey and cook until almost dry. 
Meanwhile, reduce the cream in a separate saucepan. Add the cream to the reduction and bring to a boil.
Season to taste with salt and pepper, and adjust flavor with a little additional butter and/or whiskey as needed.
If sauce is not thick enough, it can be thickened with some more really reduced cream or a cornstarch slurry.

No comments: