warm butter in saucepot, saute shallots, herbs and peppercorn. Add brandy. flame and over medium head reduce by half. add cream and over medium heat reduce by half. add veal jus and reduce by 1/3. whisk in butter cubes piece by piece, adjust salt. add slurry (cornstartch mixed with water) if needed to acquire medium body sauce. Remove bay leaves and use immediately or cool over ice bath. Transfer to storage container, refrigerate.
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