10g Butter

1  Red onion, finely chopped

2 Garlic cloves, finely chopped

20g Black Pepper, freshly ground

20g Madagascan peppercorns, brine removed

30ml Brandy

1  Bay leaf

2  sprigs fresh Thyme

500ml Heavy cream

Juice of ½ lemon

2 g Salt




Melt the butter in a frying pan then add the onion and sauté until soft

Add the garlic and cook for another 30 seconds before adding the pepper and herbs

Gently toast the pepper until fragrant

Deglaze with the brandy, burn off all the alcohol – be careful of the flames

Add the cream

Season with lemon juice and salt and allow to simmer gently for 10-15 minutes until the sauce has reduced and thickened to your preference