Au Poivre Sauce

By KDHarmon

Ingredients

• 1/2 C brandy
• 15 whole peppercorns
• 1 shallot, minced
• 1 bay leaf
• 2 C Veal Jus
• 3/4 cup heavy cream
• 1 lemon slice, 1/8 inch thick
• 1-1/2 tsp sherry vinegar

Preparation

Step 1

Combine the brandy, peppercorns, shallot, and bay leaf in a medium saucepan and bring to a boil. Simmer until reduced and almost dry.

Add the veal jus and cream and simmer for 15 to 20 minutes.

Remove from the heat and add the lemon slice and sherry vinegar. Let steep for 15 minutes.

Strain and serve immediately or cover and refrigerate for up to 1 week.

Makes 2 cups.