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- 1 tablespoon butter
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons Madagascan green peppercorns, drained and lightly crushed
- 1/4 cup brandy or cognac
- Salt to taste
- Freshly ground black pepper to taste
- Melt the butter in a saucepan over medium heat. Add the shallot and garlic, and sauté until they become translucent and fragrant.
- Pour in the brandy or cognac and allow it to simmer for a minute or two to burn off the alcohol.
- Add the crushed green peppercorns to the pan and stir them into the mixture.
- Pour in the heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 5 minutes, allowing the flavors to meld together.
- Season the sauce with salt and freshly ground black pepper to taste. Remember that the peppercorns already provide some heat, so adjust the amount of black pepper accordingly.
- Continue simmering the sauce for another 5 minutes or until it thickens slightly. Stir occasionally to prevent the sauce from sticking to the pan.
- Once the sauce reaches the desired consistency, remove it from the heat. If you prefer a smoother sauce, you can strain it to remove the shallot and peppercorn bits, although it’s not necessary.
- Serve the Madagascan green peppercorn sauce warm alongside grilled steak, roasted chicken, or your favorite protein. It pairs wonderfully with red meat dishes.