Recipe

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• 5 fl oz dry white wine
• 3 tbsp brandy
• 4 fl oz low sodium chicken broth or 4 fl oz vegetable stock
• 10 fl oz heavy cream
• 2 tbsp white wine vinegar
• 1 tsp sugar
• 1 tbsp port wine
• 3/4 oz peppercorn
• salt and pepper

• 1 Put the wine and brandy in a heavy pan and boil gently for about 5 minutes or until reduced to a third of the original volume.
• 2 Add the stock and boil for 5 minutes.
• 3 Add the cream and boil for 15 minutes, stirring occasionally so that it does not catch on the bottom, or until the sauce has reduced by about a third and is of pouring consistency.
• 4 Put the vinegar and sugar into a small saucepan.
• 5 Boil for 30 seconds or until it smells caramelized and is reduced to about 1 tablespoon.
• 6 Cool for 1 minute and pour in the cream sauce.
• 7 Stir well.
• 8 It may be necessary to replace it over the heat to re-melt the caramel.
• 9 Add the port and peppercorns.
• 10 Season with salt and pepper to taste.