Whisky Pepper Sauce

Instructions

1. 1

   Sauté shallot in butter until translucent.

2. 2

   Add green peppercorns and cook briefly.

3. 3

   Deglaze with whisky (careful, it may flame!).

4. 4

   Let most of the alcohol evaporate.

5. 5

   Add beef stock and reduce for 5 minutes.

6. 6

   Stir in cream and simmer gently for another 5 minutes.

7. 7

   Season with salt.

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