This aromatic and peppery sauce is excellent on steak or roast beef. I also like it on grilled John Dory or cod, or as a dipping sauce for shoestring potatoes or French fries.
In a small heavy-bottomed saucepan over medium-low heat, melt the butter. Add the chopped shallots with a pinch of salt, cover and cook until soft and translucent, 5 to 7 minutes. Increase the heat to medium-high, add the black and white peppercorns and cook, stirring for 1 minute.
Add the wine, vinegar and sugar then cook until most of the liquid has evaporated and has begun to caramelize slightly, about 3 to 5 minutes.
Reserve 1 tablespoon of the brandy. Add the remainder to the pan and cook until reduced by about one-third, 3 to 5 minutes. Increase the heat to high, bring the mixture to a boil, reduce the heat medium-high heat and cook until reduced to 1 cup, about 40 minutes.
Stir in the cream and bring to a boil. Cook until the sauce thickens, about 15 minutes.
Just before serving, stir in the green peppercorns and remaining 1 tablespoon brandy. Season with salt and pepper to taste.
Makes 1 1/2 cups.
Peppercorn Sauce keeps well in the refrigerator up to 3 days. If you are making it ahead, do not add the green peppercorns and brandy until the you reheat the sauce.
Recipe courtesy of Laurent Tourondel, BLT New York.