Green Peppercorn Sauce

Saute the shallots in one tablespoonful of olive oil over a low light for five to ten minutes, stirring for time to time and not browning

Wash the peppercorns in a sieve under cold water. Coarsly crush in a pestle and mortar. Add to the shallots and slowly cook for another five minutes or so.

Add a glass of wine and reduce over a medium light until there is about two tablespoonfuls of liquid left.

If using homemade stock reduce by half and add to the sauce, otherwise use half quantity of stock made with a cube

Simmer the sauce for ten minutes or so, then add one tablespoonful of cream, and possibly one more to taste. Season if necessary (probably not).