Ingredients

• 10 cups chicken or beef stock
• 2 cups burgundy wine
• 2 tablespoons brandy
• 1 tablespoon Panola Gourmet Pepper Sauce
• 1 teaspoon minced green onions
• 1 tablespoon peppercorns, coarsely crushed
• ½ tablespoon fresh rosemary, chopped
• 2 cups heavy cream, warmed
• Salt to taste

Directions

1. Bring the stock to a boil and reduce to one cup.
2. In a separate saucepan, combine wine, brandy, Panola Gourmet, green onions, and peppercorns and bring to a boil.
3. Reduce this sauce by half and then add to the reduced stock.
4. Continue to boil until the mixture measures about 1 cup.
5. To complete this sauce, add the rosemary, cream, and salt.
6. Cook over medium to low heat until sauce thickens.