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1. Finely mince the shallot and garlic. Lightly crush the green peppercorns with the side of a knife or a mortar and pestle, keeping some whole for texture, then drain off any excess brine.
1 piece shallot,
1 clove garlic clove,
2 tbsp green peppercorns in brine
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2. Set a medium skillet over medium heat and add the butter and olive oil. When the butter is melted and foamy, add the minced shallot and cook, stirring often, until softened and lightly golden at the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds.
2 tbsp unsalted butter,
1 tbsp olive oil,
1 piece shallot,
1 clove garlic clove
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3. Stir in the crushed green peppercorns and cook for 30 seconds to toast them slightly.
2 tbsp green peppercorns in brine
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4. Take the skillet off the heat, pour in the brandy, then return it to medium heat. Let the alcohol simmer and reduce by about half, 2 to 3 minutes, scraping up any browned bits from the pan.
0.2 cup brandy or cognac
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5. Add the vegetable stock and bring to a gentle boil, then reduce the heat to medium-low and simmer until reduced by about one third, 4 to 6 minutes.
0.8 cup vegetable stock
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6. Stir in the heavy cream and Dijon mustard. Simmer gently, stirring occasionally, until the sauce is slightly thickened and silky enough to coat the back of a spoon, about 4 to 6 minutes. Do not let it boil hard.
0.8 cup heavy cream,
1 tsp Dijon mustard
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7. Season the sauce with soy sauce, salt, and black pepper, tasting and adjusting to balance saltiness and heat. If the sauce becomes too thick, loosen it with a splash of vegetable stock or water and warm through.
0.8 cup vegetable stock,
1 tsp soy sauce,
0.5 tsp fine sea salt,
0.2 tsp black pepper
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8. Remove from the heat. If you prefer a smoother texture, strain the sauce, or leave the peppercorns and shallot for a rustic finish. Spoon over roasted vegetables, crispy potatoes, or vegetarian steaks and garnish with chopped fresh parsley just before serving.
2 tbsp fresh parsley (garnish)
By james