Ingredients
- 1 tbsp 15 ml butter
- 2 garlic cloves crushed
- 1 shallot finely diced
- 3 tbsp 45 ml green peppercorns drained from brine
- 3 tbsp 45 ml brandy, optional
- 1 tbsp 15 ml or less of fresh lemon juice
- 1-4 tsp 5-20ml of chili paste/fresh chilies *optional
- 500 ml double cream see notes*
- Salt to taste
Instructions
- Heat butter in a pan and sauté garlic, shallot, chili and peppercorns on a medium-high heat until the onion turns translucent.
- Add brandy and simmer until evaporated.
- Add the cream, lemon juice and chili paste of choice. Reduce until reduced by half and thickened to desired consistency.
- Salt to taste and enjoy!