Can I just use the “big” setting on my pepper grinder instead of smacking peppercorns? Asking cause I’m lazy
Fuuuuuuck I want this rn.
Who wouldn’t do this with mashed potatoes though? Gotta make use of that gravy!
Where are the shallots?
Also, small tip for anyone who wants to do this without cream, you can use beef stock, reduce it, and then whisk some cold butter into the sauce to finish. It’s a nice alternative if you want to skip the cream.
And I said hot damn!
Omg! This looks so delicious!
I think I have a decent idea of when to deglaze with red vs white wine (maybe?) but when is brandy the best option?
Use a mortar and pestle you weirdo
Why the oil in addition to the butter?
Putting butter in the cream, and then letting it continue to simmer is just going to cause the butter to separate.
Let everything simmer until it’s thick, take it off the heat, then melt the butter into the sauce.