GREEN PEPPERCORN AND THYME SAUCE

INGREDIENTS 2 tablespoons butter

3 tablespoons white wine vinegar

1 large shallot, minced (about 2 tablespoons)

3 tablespoons cognac or brandy

1 tablespoon strong Dijon mustard

1/2 cup heavy cream

1 stick (1/2 cup) cold unsalted butter, cut into cubes

1 dash Tabasco or other favorite hot sauce, optional

2 teaspoons thyme, plus 8-10 sprigs for infusing and garnish

1 tablespoon green peppercorns, pressed dry

Fine-grain sea salt and freshly ground white pepper to taste

INSTRUCTIONS Combine the butter, vinegar, shallot, cognac and mustard in a small saucepan. Bring to a boil. When the liquid is reduced, add 2 tablespoons heavy cream and whisk until it is incorporated. This addition of the cream will help prevent the sauce from breaking.

Next start adding the butter, cube by cube. Whisk continually. When the first cube of butter is almost melted, add another and repeat until all of the butter is incorporated.

Add the cream and a dash of Tabasco if using, a pinch of salt and a few grinds of pepper. Add about 5 sprigs of thyme and let sit in the hot sauce for 10 minutes.

While the mixture is still warm, strain through a fine strainer. Mix in the thyme leaves and peppercorns if using. Use immediately or keep in a pitcher in a warm water bath. If it breaks, you can reincorporate with a little heavy cream or by using an immersion blender. Nutrition information per serving: 467 calories; 283 calories from fat; 31 g fat (11 g saturated; 1 g trans fats); 141 mg cholesterol; 380 mg sodium; 1 g carbohydrate; 0 g fiber; 0 g sugar; 45 g protein. Green Peppercorn and Thyme Sauce Nutrition information per serving: 156 calories; 141 calories from fat; 16 g fat (10 g saturated; 1 g trans fats); 47 mg cholesterol; 60 mg sodium; 1 g carbohydrate; 0 g fiber; 1 g sugar; 0 g protein.