Kat's
Green Peppercorn Sauce
2 medium shallots
1 tablespoon green peppercorns in brine
1 tablespoon butter
1/2 cup dry white wine
1/2 cup chicken stock
3/4 cup heavy whipping cream
Finely chop shallots. Rinse and drain green peppercorns. Place peppercorns
between 2 sheets plastic wrap, crush with a mallet or rolling pin and set aside.
Melt butter in a large, heavy skillet over Medium heat. Sauti shallots 1 minute.
Stir in wine and chicken stock. Bring to a boil and cook 10 minutes, stirring
occasionally, until liquid is reduced to 1/3 cup. Add whipping cream and crushed
peppercorns to skillet. Stir, reduce heat to Medium-Low and simmer 5 more
minutes.
Lying to ourselves is more deeply ingrained than lying to others.
- Fyodor Mikhailovich
Dostoyevsky