Reduce the cognac by half then add the chicken stock. Reduce the stock until it coats the back of a spoon then add freshly ground black pepper. Make the sauce as peppery as you want. Whilst you ...

I do love a green peppercorn sauce; you can serve it with any meat ... Add the butter and shallots to the pan, stir over a medium heat for 30 seconds, then add the cognac, stirring it around in the ...