- 50 g butter
- 1 onion, finely diced
- 1 teaspoon garlic, finely chopped
- 100 g green peppercorns
- 300 ml red wine sauce (see recipe also in sauces and sides)
- 500 ml cream
- Sea salt and white pepper, to season
Place a saucepan over low heat. Melt the butter, add the onion and garlic, sauté for 5 minutes. Add the green peppercorns, cook for another 5 minutes.
Add the red wine sauce and cream, simmer gently, reducing the liquid by half. Season to taste. The sauce can be strained through a sieve or served with the peppercorns.