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.
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