Ingredients
2 shallots, sliced
3 white peppercorns, crushed
25g/1oz butter
100ml/3½fl oz white wine
570ml/1 pint chicken stock
½ bay leaf
sprig of fresh thyme
290ml/½ pint double cream
salt and pepper
Method
1. Sweat shallots and peppercorns in butter. Deglace the pan with wine and simmer rapidly to reduce by half.
2. Add chicken stock, bayleaf and thyme and reduce again by half then add cream and bring to the boil. Remove from heat and pass through a sieve. Season.
3. Pour the sauce into a frothing syphon machine if you have one. Alternately, use a hand blender to froth up the sauce to give a cappuccino effect.
