我家廚房 Christina's Kitchen

胡椒奶油醬 Peppercorn Sauce

材料 Ingredients

特級初榨橄欖油 Extra virgin olive oil	2	大匙 Tbs
紅蔥頭丁 Minced shallot	2	大匙 Tbs
大蒜末 Minced garlic	1	大匙 Tbs
新鮮百里香葉 Thyme leaves	1	小匙 tsp
白蘭地 Brandy	1	杯 cup
牛肉高湯 Beef stock	2	杯 cup
奶油 Heavy Cream	2	杯 cup
顆粒芥末醬 Grainy mustard	2	大匙 Tbs
鹽 Salt	1/4	小匙 tsp
三色胡椒粒 Tri-color peppercorn	3	大匙 Tbs
鹽 Salt	1/4	小匙 tsp

食譜來源 Recipe Source：Green Peppercorn Sauce (Tyler Florence)

註：牛肉高湯可配合主食材來更改成雞高湯或海鮮高湯。
Note: The beef stock can be changed to chicken stock or seafood stock depending on what food the sauce is for.

做法：

1.	胡椒粒裝在塑膠袋內用擀麵杖略為打碎。
2.	將橄欖油，紅蔥頭，百里香和大蒜加入一個燒熱的鍋子裡炒香 (必須是耐火的鍋子，最好用剛煎完肉的鍋子)。
3.	熄火後加入白蘭地。用一根長火柴棒點燃白蘭地，讓火燃燒到自行熄滅。
4.	開大火。倒入牛肉高湯，用中火煮到高湯剩下一半。
5.	將醬汁經由濾網倒入另一個小鍋。加入胡椒粒，芥末，奶油和鹽用中火煮到醬汁剩下一半即可，煮時要偶而攪拌。

PROCEDURE

1.	Use a rolling pin to crush the peppercorn in a plastic bag.
2.	Add the olive oil, shallot, thyme and garlic in a heated flame-resistant pan (Prefer the pan that was just used for searing meat.). Sauté until aromatic.
3.	Turn off the heat. Add the brandy and flambé using a long kitchen match. Waiting until the flame dies down.
4.	Turn on the heat to high. Pour in the beef stock and cook until the stock reduces to half.
5.	Pour the stock through a sieve into another pot. Add the peppercorn, mustard, cream and salt. Cook over the medium heat until the sauce reduces to half, stir occasionally.