Ingredients:
- 2 shallots, sliced
- 3 white peppercorns, crushed
- 25g/1oz butter
- 100ml/3˝fl oz white wine
- 570ml/1 pint chicken stock
- ˝ bay leaf
- sprig of fresh thyme
- 290ml/˝ pint double cream
- salt and pepper
Sweat shallots and
peppercorns in butter. Deglace the pan with wine and simmer rapidly to
reduce by half.
Add chicken stock, bayleaf and thyme and reduce again by half then add
cream and bring to the boil. Remove from heat and pass through a sieve.
Season.
Pour the sauce into a frothing syphon machine if you have one.
Alternately, use a hand blender to froth up the sauce to give a cappuccino
effect.