Pepper Sauce

Ingredients

• 3 shallots
• 1 tbsp butter
• 1 tbsp whole cane sugar
• 400 ml roast stock
• 150 ml Vegetable broth
• 50 ml dark grape juice
• 50 ml whipping cream
• 1 tsp Cornstarch
• 2 tbsp peppercorns
• 3 sprigs rosemary

Instructions

1. 1.

   Peel and finely chop the shallots. Sauté in butter until light brown, sprinkle with whole cane sugar, let caramelize to medium brown, then deglaze with roast stock, vegetable broth, and grape juice.

2. 2.

   Add the rosemary and peppercorns, cover the pot, and simmer over low heat for 10–15 minutes.

3. 3.

   Whisk cornstarch with a little cold water, stir into the sauce. Remove rosemary sprigs, taste, and serve hot.