Peppercorn Sauce

(2 Servings/4 Hot Dogs)

Ingredients

• 1 tbsp rapeseed or sunflower oil
• 1 medium shallot, finely chopped
• 1 clove garlic, crushed or finely grated
• 1 tbsp black or green peppercorns (at least 50% black)
• 2 tbsp brandy
• 500g pot fresh Beef Stock *
• 100ml whipping cream
• 2 tsp Dijon mustard

Steps

1. add oil to pan, sweat shallots for a few minute on med/low
2. add garlic, cook another minute
3. add peppercorns
4. add brandy, reduce a bit so it thickens
5. add stock, reduce 50%+ (low boil)
6. add cream, add mustard, reduce for 20-ish minutes @ simmer

Notes

• • do not use salty stock, use the real stuff, no salt.