Crush the peppercorns in a mortar. Heat the butter in a saucepan until it foams slightly and sauté the pepper in it until soft. Add the diced shallot and sauté until soft. Pour in port wine and simmer until thickened. Add gravy and simmer repeatedly. Add whipped cream or sour cream or crème fraiche and lightly bubble until desired consistency. At the end season the sauce with salt and. Blend finely in a hand mixer. If you don’t like to bite on pepper sticks, simply strain the sauce through a sieve. This spicy sauce goes well with anything short fried.