Aromatic Andaliman Peppercorn Cream Sauce

1.Prepare the Andaliman: Place the Andaliman peppercorns in a mortar and pestle or a sturdy plastic bag and lightly crush them until they are mostly broken but not powdered. Set aside.

2.Sauté Aromatics: Melt the butter in a small saucepan over medium heat. Add the minced shallot and sauté for 3 to 4 minutes until translucent and softened. Add the minced garlic and cook for 1 minute more until fragrant.

3.Deglaze: Pour in the white wine or brandy. Bring the liquid to a rapid simmer and scrape up any browned bits from the bottom of the pan. Reduce the liquid by half, which should take about 2 minutes.

4.Build the Base: Pour in the beef or chicken stock and add the crushed Andaliman peppercorns. Bring the mixture to a boil, then reduce the heat to maintain a steady simmer. Allow the stock to reduce by about one-third, concentrating the flavor. This should take 5 to 7 minutes.

5.Finish the Sauce: Stir in the heavy cream. Continue to simmer gently for another 3 to 5 minutes, stirring occasionally, until the sauce thickens enough to lightly coat the back of a spoon.

6.Season and Serve: Remove the sauce from the heat. Taste and adjust seasoning with sea salt and the optional black pepper. Serve immediately over grilled steak, pork tenderloin, or roasted vegetables.