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All about the sauce episode 8 of 50. Pink Peppercorn. Full recipe and method below. Serves 2. 2 tbsp pink peppercorns 5g butter 2 shallots 50ml brandy 150ml red wine 350ml beef stock 100 double cream Salt to taste 1. Toast your peppercorns and crush them 2. Soften the shallot in some gently foaming butter (medium heat) with a pinch of salt 3. Add the peppercorns and the brandy, burn off the alcohol. The flame isn’t necessary by the way 4. Add the red wine reduce until hardly any liquid remains.