Dice the onion, celery, and carrot into small pieces.

In a heavy-bottomed frying pan, heat the extra virgin olive oil over medium-high heat.

Add the black peppercorns, bay leaves, diced carrots, diced celery, and diced onion to the pan.

Sauté and fry the vegetables and spices until they begin to caramelize, about 3 minutes.

Deglaze the pan with the dry white wine and reduce the liquid by half.

Add the 35% cream and reduce the liquid by half again.

Remove the pan from the heat.

Stir in the cubes of cool butter until the sauce is rich and thick, emulsifying.

Strain the sauce to remove the solids.

Season the strained sauce with salt, pepper, and minced thyme to taste.

Drizzle the maple syrup into the sauce just before serving.