Dips / Sauces

Recipe

1. The olive oil into a small saucepan over medium heat. Add the shallot and cook for 3 minutes, until softened.
2. Add the garlic and sauté for another minute until fragrant.
3. Add the pink peppercorns, beef stock, rosemary and lemon zest. Bring to a boil, then simmer for 8 to 10 minutes, until reduced by half.
4. Add the EKABE 12% light cream and simmer for another 5 minutes until thickened.
5. Remove the rosemary and lemon zest, then season with salt and pepper.