Lori-Jayne AP Sauce

Add shallots and steak butter to a cold pan. Cook shallots over low for 30-35 minutes. Add minced garlic, turn heat back up to medium and cook until fragrant. Add 1 shot of cognac. Add 1 cup white wine (sauvignon blanc). Let all booze cook off. Add blend of soy sauce, black vinegar, kecap manis, sherry vinegar, fish sauce, lemon juice. Add chicken stock. Cook stock down for 20 minutes or so to reduce by roughly half. Add heavy cream. Add thyme. Bring to a boil, then cut heat. Strain and serve. Gently toast peppercorns until fragrant. Blend peppercorns and add to sauce (however much you can handle).