Preparation:
1/4 cup brandy
1 cup Dijon mustard
1/2 cup white balsamic vinegar
1/4 cup honey
2 tablespoons lemon juice
2 tablespoons butter
1 tablespoon red pepper flakes
1 tablespoon green peppercorns, crushed
1 tablespoon pink peppercorns, crushed
Reduce the brandy by half over low heat. Combine ingredients and cook over low heat for 30 minutes. |
