Grilled Milk Fed Veal Chop with Shiitake Peppercorn Cream Sauce
inthekitchen
Shiitake Peppercorn Cream Sauce
A good stock is the basis for a great sauce . These more elusive veal bones can be found at your meat counter and are worth seeking out .
INGREDIENTS 1 Tbsp canola oil 3 / 4 cup shiitake mushrooms , sliced with stems removed 2 Tbsp of green peppercorn 1 tsp of shallots peeled and diced 1 tsp of fresh garlic peeled and diced 1 tsp fresh course cracked black pepper 2 Tbsp Brandy 1 cup whipping cream 1 cup veal stock , reduced Sea salt , to taste
METHOD 1 . Heat canola oil in a heavy bottomed pot over medium heat . Add shiitake mushrooms , green peppercorns , shallots , and garlic . 2 . Cook until brown , then add fresh cracked black pepper and brandy ( watch for the burst of fire ). Immediately add whipping cream . Cook until reduced by half . 3 . Add reduced veal stock . Let sauce simmer until thickened , seasoning to taste with salt and pepper 4 . Once cooled keep in fridge for up to 7 days and then freeze if needed . Yield 4 servings .
TIP If sauce is too thick , add more stock . If too thin , mix a bit of corn starch with stock to make a paste and add while stirring . ciao ! / oct / nov / two thousand fourteen 19