Multi Peppercorn Sauce
Serve this creamy and flavorful sauce with roasted duck or beef.
- 1 tbs butter
- 1 pinch finely chopped garlic
- 1 1/2 tbs mustard
- 1 tbs dry white wine
- 1/4 lit roasted meat broth
- 1 tbs cognac
- 200 gr cream
- 1 1/2 tbsp white and black pepper seeds
Place butter in a pot over heat until it becomes golden brown.
Add the garlic with the mustard and extinguish with white wine.
Boil the mixture, add the broth, the cognac and the cream and leave them to simmer for approximately 5 minutes.
Give the sauce flavor by adding salt and pepper, stir in the pepper seeds.