Forged Irish Stout Peppercorn Sauce

Melt butter in a saucepan over medium heat until foamy.

Add finely chopped shallots and minced garlic; sauté until translucent, about 2-3 minutes.

Crush black peppercorns coarsely and add to the pan; cook for 1-2 minutes until fragrant.

Pour in the Irish stout and bring to a simmer; reduce by half, about 5-7 minutes.

Stir in beef stock and Worcestershire sauce; simmer for another 5 minutes.

Reduce heat to low and add heavy cream; stir to combine.

Simmer gently until the sauce thickens, about 5-10 minutes.

Season with salt to taste and adjust pepper as needed.

Finely chop fresh parsley and stir into the sauce just before serving.

Allergens