by 
gerrik
ANSWERS: 1
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There are many variations of this sauce... I usually start with the pan drippings after searing a protein of choice. If you want a 'velvet-like' texture, then add or subtract fat (your choice of oil, butter, etc.) to or from the pan so it equals about 1 (One) Tablespoon. Add 1 (one) Tablespoon flour to make a roux. Cook this for at least one min. over medium low heat. Whether or not you make the roux, add cracked peppercorns (black for pungency, white for a bit more mild flavor or green for yet a more refined flavor suitable for chicken, fish or veal). Deglase the pan with 1/4 Cup Cognac, Madeira or Marsala, or a 1/2 cup white wine or red wine. Reduce the alcohol by half or cook in the roux for about a minute. If you used a roux, add at least 1 (one) cup of stock and simmer until thickened. Season with salt. It's better for the sauce to be a bit thinner in the pan, for once it cools, it will thicken. Serve. If not using a roux, add heavy cream [up to 1 (one) cup] and reduce until desired thickness. Season with salt. Serve.
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