In small sauce pan add 1 tbsp. butter, add 1 shallot, black peppercorns flambé with cognac, add cream. Boil mixture until sauce thickens and coats back of spoon, about 1 minute. Add 7 green peppercorns to sauce crushing in hand before adding to sauce add demi glaze and adjust salt. Simmer slowly until sauce is slightly thick, pour over fish.
Watermark Grill’s Green Peppercorn Cognac Cream Sauce
Ingredients
- 1 tbsp Cracked black peppercorns
- 1 tsp Fresh green peppercorns
- 2 tbsp Unsalted butter
- 1 Shallot, sliced
- 1 sprig fresh thyme
- 1/4 cup Heavy cream
- 1/8 cup Demi glaze
- 2 tbsp Cognac or brandy
- Salt & pepper, to taste
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