Pepper Sauce Using Colored Peppercorns
|Sweet butter||1 Tablespoon|
|Shallots||3 , finely chopped|
|Dijon mustard||1 Teaspoon|
|Black peppercorns||1⁄2 Teaspoon, lightly crushed|
|Green peppercorns||1⁄2 Teaspoon, drained (whole)|
|Pink peppercorns||1⁄2 Teaspoon, drained (whole)|
|Heavy cream/Whipping cream||1⁄2 Cup (8 tbs)|
1. In a small skillet, heat butter. Add shallots and saute 4 minutes, until softened.
2. Add brandy and flame. Stir in mustard, peppercorns and cream. Bring to a boil, reduce heat, and simmer, stirring, 4 to 5 minutes, until thickened.
3. Taste and season with salt.