Add the wine and reduce the volume of liquid by half. Stir in the crème fraîche and the peppercorns. Season with salt and plenty of freshly ground black pepper.

Bake the peppers and garlic until there is a slight char on the skins. Be careful not to burn them, and most importantly, BEWARE OF FUMES! Approximately 350 degrees at 30 minutes is good.

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Even Garten calls the amount of garlic “unbelievable,” but the 24 cloves are what gives the sauce that extra oomph of flavor.

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