Sauce Poivrade alla Marsala or Madeira

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Ingredients

2 tablespoons unsalted butter
3 tablespoons minced shallots
1–2 teaspoons crushed black peppercorns
1/4 teaspoon dried thyme
1/4 cup hearty red wine
3/4 cup Madeira, Marsala or Port
1 1/2 ounces Demi-Glace Gold® (or Demi-Glace de Veau Gold®,Jus de Poulet Lié Gold®, or Veggie-Glace Gold®)
1/4 cup heavy cream
2 tablespoons chopped fresh parsley
Salt and ground black pepper
1/4 cup hot water, as needed

Melt the butter in a small saucepan. Add the shallots and sauté them over medium-low heat until they are translucent, 2-3 minutes.
Add the crushed peppercorns, thyme and red wine. Bring the mixture to a boil and and cook until the liquid is reduced to 2 tablespoons.
Pour in the Madeira, Marsala or Port and bring the mixture back to a boil. Add the , whisking until dissolved, then whisk in the heavy cream.
Pour the sauce through a fine strainer into a clean pot, pressing to extract as much liquid as possible. Stir in the parsley. If the sauce is too thick, thin it with some hot water. Season the sauce to taste with salt and pepper.

Crush peppercorns with a mortar and pestle, or place them in a plastic bag, seal the bag, and crush them with the flat side of a meat mallet.

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