Pepper Cream Sauce For The Grill - cooking recipe

Ingredients

5 fluid ounces dry white wine
3 tablespoons brandy
4 fluid ounces low sodium chicken broth or 4 fluid ounces vegetable stock
10 fluid ounces heavy cream
2 tablespoons white wine vinegar
1 teaspoon sugar
1 tablespoon port wine
3/4 ounce peppercorn
salt and pepper

Preparation

Put the wine and brandy in a heavy pan and boil gently for about 5 minutes or until reduced to a third of the original volume.
Add the stock and boil for 5 minutes.
Add the cream and boil for 15 minutes, stirring occasionally so that it does not catch on the bottom, or until the sauce has reduced by about a third and is of pouring consistency.
Put the vinegar and sugar into a small saucepan.
Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon.
Cool for 1 minute and pour in the cream sauce.
Stir well.
It may be necessary to replace it over the heat to re-melt the caramel.
Add the port and peppercorns.
Season with salt and pepper to taste.