Ingredients

• 1 medium Shallot
• 3 tablespoons of Zen Kampot Green Peppercorns
• 1/2 stick unsalted butter
• 3/4 cup dry red wine or 3 tablespoons of brandy (depending on your taste)

Directions

1. Soak peppercorns in 1 cup of warm (lightly salted) water for 30 minutes. 
2. While peppercorns are soaking mince the shallot. 
3. Drain peppercorns and crush with the flat side of a large knife. 
4. In a small saucepan, saute shallot in 1 tablespoon of butter over medium heat, stirring occasionally, until softened. 
5. Add rehydrated peppercorns and the wine/brandy. Simmer until liquid is reduced to about 1/3 cup (approximately 1/3 of initial volume.) 
6. Whisk in remaining 3 tablespoons of butter and season with salt to taste.