Brandy Pink Peppercorn Gravy

Homemade gravy might seem intimidating to make, but this streamlined recipe for classic peppercorn sauce is simple and relatively straightforward. Also known as the classic French sauce ‘au poivre’, it’s the perfect accompaniment to not only holiday turkey and roast beef but also roast chicken and a perfectly seared steak. Present it tableside in a Pumpkin Gravy Boat garnished with fruity, colorful pink peppercorns for elegant fall and holiday entertaining – the stoneware will keep the sauce warm for serving.

4 tablespoons unsalted butter, divided

2 large shallots, minced

1/2 cup brandy or cognac

2 teaspoons Worcestershire sauce

2 cups low-sodium chicken or beef stock

2/3 cup heavy cream

2-3 teaspoons coarsely crushed whole black peppercorns

1 teaspoon coarsely crushed whole pink peppercorns, plus more for garnish

Melt 2 tablespoons of butter in a medium saucepan set over medium heat. Add shallots and cook until softened and lightly browned, 2-3 minutes. Carefully add brandy or cognac, and cook until reduced by half, about 2 minutes. Add the Worcestershire and beef stock and stir to combine. Increase heat to medium-high and bring liquid just to a boil. Simmer for 3-5 minutes, until reduced by half.

Reduce heat to medium. Add cream, remaining 2 tablespoons butter, black peppercorns and pink peppercorns. Simmer for 4-5 minutes longer, until thickened to desired consistency. Carefully transfer sauce to a gravy boat, and garnish with additional crushed pink peppercorns.