Au Poivre

Au Poivre is probably my favorite condiment.  I personally believe that sauces can take away from whatever protein it is served with, but I will put this on anything.  Steak, chicken, asparagus, and tonight it was lamb chops.

The number one direction for this recipe is reduce, reduce, reduce.  Here's what you need:

1 1/2 cups of white wine
1 1/2 cups of heavy cream
1/3 cup of brandy
lots and lots of crushed peppercorns (to taste)

This seems like a lot, especially for two people, but it will actually wind up being a great amount to dip in!

First add the wine and cream to a nonstick pan

 

Next add in the brandy and peppercorns

 

Now the fun part...waiting!  Bring the sauce to a boil and make sure it doesnt boil over.  Just let it reduce

and reduce, and reduce and reduce.  Occasionally scrape the edges of the pan.  Continue this for about 20 minutes, unless sauce thickens drastically

Once it has reduced, plate and enjoy!  Typically served with steak, but I love it with anything!  Just be sure to start making this before you start making anything else you are making to go with it!!