Peppercorn Butter

• 3 tablespoons shallots, minced
• 3 tablespoons butter
• 3 tablespoons brandy
• 2 tablespoons green peppercorns, chopped
• 2 teaspoons Dijon mustard
• 12 cup soft butter or 12 cup margarine
• 14 cup sour cream
• 1 bouillon cube, crushed

1. Saute shallots in 3 T butter until gold in color.
2. Add brandy and reduce by half on high heat.
3. Add bouillon, peppercorns, and mustard.
4. When cool mix with butter and cream.
5. Store in refrigerator.

shallots, butter, brandy, green peppercorns, mustard, butter, sour cream, bouillon cube

Taken from www.food.com/recipe/peppercorn-butter-71745 (may not work)