Peppercorn Sauce

By lorik

Ingredients

• 1/3 cup minced shallot
• 1 clove garlic minced
• ¼ cup cognac
• 2 cups brown stock or canned beef broth
• 1 tablespoon black peppercorns, coarsely crushed
• 1/3 cup heavy cream
• 4 teaspoons cornstarch
• 2-3 teaspoons Dijon mustard

Preparation

Step 1

Add a little oil to skillet and add shallots, minced garlic and cook for 1 to 2 minutes until softened. Add cognac, stock or canned broth and peppercorns. In a small bowl combine heavy cream and cornstarch. Whisk into sauce and simmer until lightly thickened. Whisk in mustard and serve.