Green Peppercorn Sauce

• 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

1. 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.
2. Add the remaining ingredients and simmer until slightly thickened. (It will thicken more if made ahead and refrigerated.)
3. 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.

butter, shallots, brandy, mustard, chicken stock base, heavy cream

Taken from www.epicurious.com/recipes/member/views/green-peppercorn-sauce-50011146 (may not work)