Mushroom and Green Peppercorn Sauce

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Ingredients for 10 portions
  • 400 g QimiQ Cream Base
  • 160 g Butter
  • 40 g Garlic, minced
  • 40 g Shallot(s)
  • 80 g Green pepper corns in brine, drained
  • 450 g Mushrooms, finely sliced
  • 200 g Bourbon Whisky
  • 200 g Beef stock
  • 60 g Dijon mustard
  • 40 g Chives, finely chopped
  • 2 g Thyme sprig(s), finely chopped
  • 2 g Flat-leaf parsley, finely chopped
  • Salt and pepper
Method
1.
In a small sauce pot melt the butter, add the garlic and shallots, cook for 1 minute.
2.
Add the peppercorns, mushrooms, and cook for 3-4 minutes until mushrooms soften.
3.
De-glaze with bourbon and reduce for 1 minute.
4.
Add the stock, QimiQ Sauce Base, and Dijon mustard, bring to a boil.
5.
Remove from heat once desired consistency is reached. Add the chives, thyme, and parsley, mix well. Season to taste.