Peppercorn Cream Sauce - cooking recipe

Ingredients

4 tbsp (1/2 stick) butter
4 None shallots, finely chopped
1 clove garlic, crushed
1/4 cup green peppercorns, drained, rinsed
2/3 cup chicken stock
1 tbsp cornstarch
1/2 cup heavy cream
1 tbsp fresh thyme leaves

Preparation

Melt butter in small saucepan on medium heat until foaming. Add shallots and garlic; cook and stir for 2 mins. Add peppercorns; cook and stir for 1 min.
Add stock; bring to a boil. Reduce heat to low; simmer for 3 mins or until slightly reduced.
Mix cornstarch and cream until smooth. Gradually whisk cream into sauce until well blended. Bring to a boil on medium heat. Reduce heat to low; simmer, stirring, for 3 mins or until sauce thickens. Stir in thyme. Season with salt and pepper.