Peppercorn sauce





This is a rich and fancy tasting sauce, but so easy to make.


2    Tbsp. whole peppercorns, red-white-green-black mix or whatever you've got
2    Tbsp. butter
1/4    cup white wine or medium sherry
1/4    cup or more heavy cream
salt

Coarsely crush the peppercorns in a mortar, or place in a plastic baggie and smash with a mallot or heavy pan bottom.  

Heat the butter in a small sauce pan.  Fry the peppercorns for a few seconds until you smell them.  Add the wine and reduce by half.  Add the cream and reduce by half again.  Taste for salt.  Keep warm under a heat lamp or a warm stove top for up to 30 minutes.  Serve with red meat. 

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