Yield: 4 Servings

Chef Sallie Williams

This is a savory black currant sauce that makes a wonderful accompaniment to duck, pork and game. The sauce can be made several hours ahead of time. Re-warm it over low heat before serving. Recipe from Chef Sallie Williams.

• 2TBS butter
• 3large shallots, minced
• 3garlic cloves, minced
• ¼cup brandy
• ½cup black currant jelly
• ¼cup Dijon mustard
• ¼cup dry white wine
• salt & freshly ground black pepper, to taste

Melt the butter in a medium size heavy saucepan over medium heat.

Add the shallots and garlic and saute until transparent, about 3 to 5 minutes.

Stir in the brandy, jelly, mustard and wine.

Simmer over low heat for 10 minutes.

Season with salt and pepper.

Serve warm.