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Spices/Sauces/Rubs


1 thyme sprigs
2 tablespoons unsalted butter
2 tablespoons minced shallot
3 large garlic cloves, minced
2 teaspoons peppercorns (soak in a little brandy prior)
1 tablespoon Dijon mustard
1/2 cup Armagnac or other brandy
2 cups dry red wine
1 cup veal demiglace
1/2 cup heavy cream

In a small saucepan, melt the butter. Add the minced shallot and garlic and cook over low heat until softened. Add the peppercorns, the remaining thyme sprig, the mustard and 1 teaspoon of pepper and cook for 1 minute, stirring. Add the Armagnac and cook over moderate heat until reduced by half, about 5 minutes. Add the red wine and simmer until reduced by half, about 15 minutes. Stir in the demiglace and simmer until slightly reduced, about 5 minutes. Add the cream and simmer until the sauce is reduced to 1 1/2 cups, about 10 minutes. Discard the thyme sprig.

Unrated