Page 115 - YC Cooking School
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2. When the butter begins to foam, add the onions, garlic and peppercorns and fry until
translucent.
3. Deglaze with the brandy and flambé to burn off the excess alcohol.
4. Add the red wine sauce and bring to the boil.
5. Then add the cream and reduce further until the desired sauce consistency is
reached.
© Recipe copyright of Peter Goffe-Wood
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