1/4 cup of brandy 1 cup of Dijon mustard 1/2 cup of balsamic vinegar 1/4 cup of honey 2 tablespoons of lemon juice 2 tablespoons of butter 1 tablespoon of red pepper flakes 1 tablespoon of green peppercorns, crushed 1 tablespoon of pink peppercorns, crushed
Reduce brandy by half over medium heat. Add the rest of the ingredients and cook over medium-low heat for 30 minutes.
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