1 tbsp. oil
1/8 cup black peppercorns
150 ml. brandy (about 1/2 cup)
1/2 pint cream (1 cup)

Heat oil in a sauté pan, add peppercorns and cook for 3 minutes on a medium heat. Turn heat onto full and add brandy. (Be CAREFUL as there will be flames!!) Turn down to simmer then add cream little by little. Simmer until sauce starts to thicken.

Note: This sauce is great with steaks or pork. Serve with whole button mushrooms in a ramekin as a "pepperpot mushroom" starter. This is a chefs recipe so measurement isn't important: if you want to add more or less pepper, then you can. If you don't like brandy or any booze, leave it out. If you want onion in it finely diced, cook it with the pepper. Double cream (half and half or heavy cream in America) is the best as it thickens as you cook it. Like everything else, use as much cream as you like, but remember more cream takes longer to thicken. ENJOY!!

Submitted by: Jason Potts