Port And Peppercorn Cream Sauce

• 2 tablespoons butter
• 1/2 cup shallots chopped
• 1 cup port wine
• 1 cup chicken broth
• 1 bay leaf
• 1/2 teaspoon black pepper coarsely ground
• 1/2 teaspoon dried thyme leaves
• 1/3 cup heavy cream

1. In medium skillet, melt butter over medium heat. Stir in shallots. Cook and stir until shallots are translucent (about 5 minutes). Stir in wine, broth, black pepper, bay leaf and thyme. Bring to boil; reduce heat to simmer. Cook, uncovered until mixture reduces in half (about 15 minutes). Remove bay leaf. Stir in cream; bring to a boil. Reduce heat; simmer for 3 minutes. Remove from heat and pour into blender container, cover with lid, and remove the center part of the lid. Place a paper towel over center hole. Pulse until smooth. Serve with heated fully-cooked ham.
2. Makes about 1 1/3 cups sauce.

butter, shallots, port wine, chicken broth, bay leaf, black pepper, thyme, heavy cream

Taken from www.yummly.com/recipe/Port-and-Peppercorn-Cream-Sauce-2248767 (may not work)