Copy Cat Lori-Jayne AP Sauce

1. Add shallots and steak butter to a cold pan.
2. Cook shallots over low heat for 30-35 minutes.
3. Add minced garlic, turn heat back up to medium and cook until fragrant.
4. Add 1 shot of cognac.
5. Add 1 cup white wine (sauvignon blanc).
6. Let all the alcohol cook off.
7. Add the blend of soy sauce, black vinegar, kecap manis, sherry vinegar, fish sauce, and lemon juice.
8. Add chicken stock.
9. Cook stock down for about 20 minutes to reduce by roughly half.
10. Add heavy cream.
11. Add thyme.
12. Bring to a boil, then cut the heat.
13. Strain and serve the sauce.
14. Gently toast peppercorns (red sichuan, green sichuan, and black) until fragrant.
15. Blend the toasted peppercorns and add to the sauce (adjust amount to your preference for spice).