Ideal for steaks but also for sausage & for a chip dip!

It’s a labour of love but so worth it!

250ml double cream

100 ml of strong chicken stock

Black peppercorns – 3 or 4

Salt

50ml of brandy

1 no. diced shallot

25ml soy sauce

15ml Worcestershire sauce

1. Crush the peppercorns in a pestle & mortar; ensure the dusty part of the now crushed peppercorns are sieved and discarded.

2. Heat a medium pan in a small amount of butter and oil and then add the diced shallot onion. Slowly cook and not colour, until soft and translucent.

3. Turn up the heat and add the brandy to the shallots. Reduce to nearly dry.

4. Now add the chicken stock and reduce by laf, before turning down the heat and then slowly add the double cream.  Add the crushed black peppercorns and also ddd cracked black pepper and salt to taste.

Cook at a low temperature for 2-3 mins, until reduced. Do not let it boil and thicken.

This is not ideal for pouring or dipping!