Ingredients
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
Method
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