Friday, August 24, 2012

Mortons The Steakhouse Peppercorn Sauce

1 Tablespoon unsalted butter
1 1/2 Tablespoons chopped shallots
2 Tablespoons cracked red, green, white and black peppercorns
1/2 cup Cognac
3 Tablespoons undiluted store-bought veal demi-glace
3/4 Cup heavy cream

In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.

Add the Cognac, raise the heat to medium, and cook until the Cognac evaporates almost completely. Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves.

Add the cream and bring to a simmer. Cook for about 5 minutes or until thickened. Season to taste with salt. Set aside to cool. When cool, cover and refrigerate for up to 3 days.

Makes about 2 cups

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