Ingredients
3 Tbls. butter
3 Tbls. minced shallots
3 Tbls. brandy or cognac
1 Tbls. green peppercorns drained, rinsed and mashed or chopped
2 tsp. Dijon mustard
1 tsp. chicken stock base or 1 bouillon cube
1 Cup heavy cream
Preparation
Melt butter in a small saucepan and saute shallots until just starting to turn golden. Add the brandy and reduce over high heat for a minute or two.
Add the remaining ingredients and simmer until slightly thickened. (It will thicken more if made ahead and refrigerated.)
Hint: the peppercorns are a bit tricky to chop unless you have a tiny food processor or morter and pestle. You can also try a small plastic bag and rolling pin to smash them. I like the morter and pestle unless I’m doubling or tripleing the recipe. Then I use my tiny Cuisineart.
