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Madera Peppercorn Reduction


YIELD: 1.25 liters.

5 cups Madera
4 fine dice Shallots
1 can Green peppercorns, with juice.
12 tablespoon Butter

Melt 2 tablespoon of butter in a six-liter saucepot, over med high heat. Add shallots and sweat until translucent. Add Madera and peppercorns and reduce by 1/4. Add remaining butter and thicken with cornstarch mixture. Let cool and store in fridge in an airtight container.

NOTE:
Consistency should be that of jus.




STACKS, The Art of Vertical Food

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