Pepper cream sauce

Ingredients for 4 servings:

• 1 tbsp clarified butter
• 1 m.-sized onion(s)
• 3 tsp pepper, green grains, pickled and 3 tsp of the brine
• 30 ml whiskey
• 200 ml cream
• 400 ml milk
• Salt
• Sugar or sweetener
• cornstarch

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Crush the green peppercorns with the broad side of a knife or chop coarsely/finely with a knife. Gather the chopped peppercorns, whiskey, cream, milk, and a lighter. Finely dice the onion and fry in the clarified butter. Then add the chopped peppercorns and fry briefly. Add the whiskey and light it with the lighter. Flambé briefly and deglaze with the cream and milk. Bring the sauce to a boil and thicken with starch dissolved in water until it reaches the desired consistency. Simmer for about 10 minutes. Season to taste with salt and, if desired, sweetener or sugar. Add a dash of whiskey and/or pepper if desired. The sauce can be thickened by adding more milk, but then season again. Delicious with rump steak, pork fillet, and all pan-fried dishes. Caution! If you return the pot to the hot plate while flambéing, the flame will increase.