Pepper Cream Sauce For The Grill

• 5 fluid ounces dry white wine
• 3 tablespoons brandy
• 4 fluid ounces low sodium chicken broth or 4 fluid ounces vegetable stock
• 10 fluid ounces heavy cream
• 2 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1 tablespoon port wine
• 3/4 ounce peppercorn
• salt and pepper

1. Put the wine and brandy in a heavy pan and boil gently for about 5 minutes or until reduced to a third of the original volume.
2. Add the stock and boil for 5 minutes.
3. Add the cream and boil for 15 minutes, stirring occasionally so that it does not catch on the bottom, or until the sauce has reduced by about a third and is of pouring consistency.
4. Put the vinegar and sugar into a small saucepan.
5. Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon.
6. Cool for 1 minute and pour in the cream sauce.
7. Stir well.
8. It may be necessary to replace it over the heat to re-melt the caramel.
9. Add the port and peppercorns.
10. Season with salt and pepper to taste.

white wine, brandy, fluid, heavy cream, white wine vinegar, sugar, port wine, peppercorn, salt

Taken from www.food.com/recipe/pepper-cream-sauce-for-the-grill-31615 (may not work)