Page 7 - ClubLife Weekly 091622

CHEF'S CORNER

B R A N D Y G R E E N P E P P E R C O R N S A U C E

Ingredients

*yields 1 pint

2 ½ tablespoons butter
2 tablespoons minced shallots
½ cup brandy
1 tablespoon sherry vinegar
1 pint demiglace
2 tablespoons drained green
peppercorns in brine

Directions

Notes

1. In a sauté pan heat half of the butter over medium
heat.
2. Add in the minced shallots and stir often until limp
but not brown, 2 to 3 minutes.
3. Add the brandy and sherry vinegar; increase heat to
medium-high and boil, stirring often, until liquid is
almost evaporated, 2 to 3 minutes.
4. Add the demiglace and reduce heat and simmer for
10 minutes, stirring occasionally and skimming off
any scum that comes to the surface.
5. Stir in the drained green peppercorns and salt to
taste.
6. Just before serving, over low heat, whisk in the
remaining butter.
Executive Chef

Harold Ramos