Watermark Grill’s Green Peppercorn Cognac Cream Sauce

In small sauce pan add 1 tbsp. butter, add 1 shallot, black peppercorns flambé with cognac, add cream. Boil mixture until sauce thickens and coats back of spoon, about 1 minute. Add 7 green peppercorns to sauce crushing in hand before adding to sauce add demi glaze and adjust salt. Simmer slowly until sauce is slightly thick, poor over fish

Ingredients
1 tbsp Cracked black peppercorns
1 tsp Fresh green peppercorns
2 tbsp Unsalted butter
1 Shallot, sliced
1 sprig fresh thyme
1/4 cup Heavy cream
1/8 cup Demi glaze
2 tbsp Cognac or brandy
Salt & pepper, to taste