Caramelized Shallot Peppercorn Demi Glace

Ingredients

1 quart prepared Demi Glace Sauce
½ cup heavy cream
¼ cup brandy
1 sachet bag (parsley stems, peppercorns, bay leaf and thyme)
½ cup red wine
2 tsp. crushed peppercorns
4 oz. Chopped Shallots in Oil
1 oz. butter
1 tsp. Beef Base of your choice

Instructions

(yields 1+ quarts)

Caramelize the Chopped Shallots in Oil. Add the peppercorns and deglaze with red wine. Reduce the wine with the sachet bag until almost dry. Remove the pan from the flame and add the brandy. Ignite the brandy and simmer until flames subside. Add the heavy cream and reduce by half. Add the remaining ingredients and simmer for 5-10 minutes. Strain the sauce and hold for service.