Ingredients

• 4 tbsp butter

• 4 tbsp flour

• 1/2 shallot, finely minced

• 2 tbsp soy sauce (reduce if using a salty broth)

• 1/4 cup brandy

• 1 1/2 cup beef broth

• 1 cup heavy cream

• 1-2 tsp MSG

• ~1 tbsp black vinegar (to taste, can sub malt vinegar)

• coarse black pepper

Recipe

• Melt butter in a pan on medium-low, add shallots, and cook until translucent.

• Add flour, and whisk until the roux is cooked

• Whisk in brandy, beef broth, MSG and raise the heat. Add upto 2 tbsp of soy sauce to taste, depending on saltiness of the beef broth.

• Wait until it reduces by ~20-30%, and then add in heavy cream.

• Add coarse black pepper (lots) and black vinegar to taste

• Wait until it reduces by ~20-30% again, then serve

Notes

• Based on:
• https://www.americastestkitchen.com/recipes/13317
• + au poivre sauce