Cracked-Pepper Cream Sauce

• 4 teaspoons olive oil
• 4 small shallots, peeled and finely chopped
• 4 medium cloves garlic, peeled and finely chopped
• 4 teaspoons black peppercorns, cracked
• 1 1/2 teaspoons kosher salt
• 3/4 cup duck-and-veal demi-glace (see note)
• 4 teaspoons sherry vinegar
• 6 tablespoons heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons finely chopped Italian parsley

1. Heat the oil in a medium-size saucepan over medium heat.
2. Add the shallots and saute for 2 minutes.
3. Add the garlic, pepper and salt and cook, stirring often, until the shallots are lightly caramelized, about 3 to 5 minutes.
4. Add the demi-glace and vinegar and cook for 3 minutes, scraping up any bits stuck to the bottom of the pan.
5. Add the cream and butter and simmer for 2 minutes.
6. Remove from heat, stir in the parsley and serve immediately.
7. The sauce is good with beef, veal or chicken.

olive oil, shallots, garlic, black peppercorns, kosher salt, sherry vinegar, heavy cream, unsalted butter, italian parsley

Taken from cooking.nytimes.com/recipes/9761 (may not work)